It is best to have the young pork loin professionally prepared for stuffing at the butcher’s and have the rind lightly scored at the same time. Cut the bread into cubes and mix with salt, nutmeg, chopped parsley, eggs and sour cream to make a dry dumpling mixture. Fill the pocket of the prepared young pork loin with it. Place the filled loin with the rind on the bottom in a frying pan, add a little water and roast for about 30 minutes in the oven at 150 °C. In the meantime, add the root vegetables. In the meantime, peel the root vegetables, onions and potatoes and cut them into small pieces. Take the meat out of the oven, season with salt, caraway, garlic and coriander. Add clarified butter and a little water, roast the meat with the rind facing upwards for another 30 minutes at 150 °C. Baste the meat frequently with the gravy to keep it juicy. Add potatoes, onions and vegetables (except leek), halved garlic cloves, 4 ginger slices, marjoram, thyme and some water to the roast. Cook in the oven for another 30 minutes, basting regularly. Add the leeks only 5 minutes before the end of the roasting time. Before serving, let the roast rest in a warm place for 10 minutes. Cut into slices and arrange with the vegetables on warmed plates.
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