Summary

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

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Instructions

1. 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.
2. 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.