The meat is rubbed with crushed pepper and cloves, cumin and salt and fry on all sides in the butter with chopped bacon. Pour the broth, add the bay leaf and stew dish in the oven. Cleaned and sliced ​​roots soup and onion are cooked, vegetable broth is strained and it periodically watered meat during roasting. When the pork is browned, subtract from the oven and keep warm. The sauce from the pan mixed with toasted until golden flour, diluted with a little broth. The sauce boil a few minutes, until thickened. Strain and mix with syrup, lemon juice and wine. Put it again boil over low heat and pulls away. Roasted meat cut into slices and pour the sauce. Serve with mashed potatoes.