Honey – Roast Pork (NT)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g honey
- 0.5 teaspoon ½ mustard, hot
- 50 g butter
- 1 kg roast pork
- 25 g butter for fryin
- 50 ml cognac
- 200 ml veal stock
- 50 ml crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 °. Season the meat with salt and pepper and fry vigorously in the clarified butter for approx. 6-7 minutes on each side. Mix the honey, mustard and butter well and add to the meat. Deglaze with the cognac and veal stock and let it reduce slightly.
- Put the meat with the sauce in the oven and let it simmer for about 4.5 to 5 hours. At the end of the cooking time, remove the meat and cut it into slices, reduce the sauce a little, add the créme fraîche and season with salt and pepper.
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