Frank`s Roast Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork (neck is best)
- 5 clove (s) garlic
- 3 tablespoon turnip tops
- 3 tablespoon mustard, coarser
- 1 bunch soup vegetables, roughly diced
- 4 shallot (s)
- 1 glass beef stock (alternatively 500 ml homemade meat stock)
- some sugar
- Salt, coarse
- Olive oil or clarified butter
- 1 cup sour cream
- water
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves and cut into sticks. Clean the soup vegetables and roughly dice if necessary. Peel and quarter the shallots. Mix the mustard and turnip tops together.
- Preheat the oven to 200 ° C top and bottom heat.
- Wash the meat and pat dry. Pierce the roast all around with a sharp knife and press a piece of garlic into each puncture. Then rub it thoroughly with coarse salt and freshly ground black pepper.
- Heat the frying fat in a pan and let the meat take color on all sides. Then place in a roasting pan, brush with the beet and mustard mixture and set aside.
- In the same pan, sauté the soup vegetables and shallots. When frying add 1-2 strong pinches of sugar and fry until the sugar caramelises (gives the sauce a nice color afterwards). Deglaze with the stock or stock, bring to the boil briefly and add to the meat.
- Put the roast in the oven and reduce the heat to 150 ° C after 20 minutes. Pour in a little more water every 20-30 minutes. The roast should stay in the oven for approx. 90 to 120 minutes, depending on its size.
- If you are not sure: If clear meat juice comes out when piercing, the roast is done.
- As soon as the roast is done, take the roasting pan out of the oven, wrap the roast in aluminum foil and let it rest for approx. 10 minutes.
- Put the vegetables from the roasting pan in a saucepan, add a little water if necessary. Add the sour cream and stir everything until smooth with a hand mixer.
- Slice the roast and serve with the sauce.
- This goes well with potato dumplings, ribbon noodles and steamed vegetables of your choice (I prefer green beans with a little herb butter and garlic).
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