Czech name: Vepřová pečeně se šípkovou omáčkou

Written by Ivana Blahoutova

In the Czech Republic is Rosehip sauce usually served with wild boar meat, but lean pork can be cooked in the hunter style just as well.


1 1/2 lbs boneless pork loin
1/4 lb bacon
1/2 cup rosehip puree or jam
2 small carrots
1 onion
1/4 celery root
1/2 cup red wine
3 Tbs all-purpose flour
3 Tbs butter
3 Tbs sugar
2 Tbs lemon juice
3 bay leaves
4 whole allspice
4 whole Juniper berries


Dice the vegetables. Salt and pepper the meat and bacon. Dice the bacon and fry it over high heat in a large ovenproof pan. Remove the bacon and brown the meat on all sides in the rendered bacon fat. Add the vegetables, thyme, allspice, bay leaves, and juniper. Salt and pepper to taste and add the red wine. Cover with lid and roast for 1.5 hour at 390°F until the meat is fork tender.

Set the meat aside and keep it warm. Remove the bay leaves, allspice and juniper corns. Add the rosehip puree and the lemon juice on the vegetables and let them simmer on the stove-top. In a pot, prepare Roux from butter and flour. Add sugar while stirring until it is all combined and has a smooth consistency. Add the Roux on the vegetables and cook over medium heat for 10 minutes, stirring regularly. Season with salt and pepper if necessary. Finally, mix the sauce with a hand-blender. Slice the meat and serve with the rosehip sauce and Czech bread or potato dumplings.