Summary

Ingredients

• 800 g pork, (salmon)
• salt
• pepper
• 2 tablespoon mustard, Dijon

For the sauce:

• 200 ml poultry stock
• 1 bag mushrooms, dried, approx. 50g
• 1 onion (s)
• 1 butter
• 2 tablespoon flour
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 clove garlic
• 1 bay leaf

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Instructions

1. Preheat the oven to 80 ° C including the ovenproof dish. Use a baking thermo.
2. Spread a thin layer of Dijon mustard on the pork roast and season with salt and pepper.
3. Heat some oil in an iron pan and fry the meat on all sides for 5 - 6 minutes.
4. Place the meat in the pan and finish cooking in the oven for 2 to 2.5 hours!
5. For the sauce:
6. Soak the mushrooms in 250 to 300ml water for half an hour. Then chop the mushrooms into small pieces.
7. Dice the onion and sauté in the butter. Also fry the mushrooms. Deglaze with the mushroom water and the stock. Add the herbs, bay leaf and garlic and bring to the boil.
8. Then reduce everything. Pass the sauce through a sieve and season to taste.
9. Take the meat out of the oven (check the core temperature with a thermo !!) and serve with the sauce.
10. Goes well with: pasta, spaetzle, dumplings, salad, etc.