Rub the pork with salt and pepper. Place the roast in a roasting pan and roast in the oven with a lid.
Circuit: 180 to 200 °C , 2nd slide bar v. U.
160 to 180 °C , convection oven per cm height 18 min.
After 50 min add the clear soup. Peel and cut the vegetable onions into eighths. Remove peel from carrots and cut in half diagonally. Sauté onions and carrots in hot butter or light butter, covered, for 15 minutes until just tender. Add vinegar to taste, season with salt and pepper.
Remove 2 tbsp rosemary needles, chop finely and add to the vegetables with the sugar at the end of the cooking time.
Steam the vegetables uncovered for another 5 min. until tender. Rest the roast under a heated baking dish for 5 min, then cut open and garnish with rosemary sprigs. Degrease the roast stock, bring to the boil with gravy binder, season and season again.
Bring the onion-carrot vegetables to the table with the roast and sauce.
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