Summary

Ingredients

• 1.2 kg pork (steak or salmon roast)

For the marinade:

• 3 tablespoon soy sauce, dark
• 1 tablespoon mustard, medium hot
• 1 teaspoon tomato paste
• 6 tablespoon vegetable oil (e.g. rapeseed oil)

For the sauce:

• 2 carrot (s)
• 1 onion (s)
• 1 tablespoon tomato paste
• 0.25 liter ¼ red wine, dry
• 400 ml vegetable stock
• 2 tablespoon vegetable oil (e.g. rapeseed oil)
• Carnation
• salt and pepper
• possibly cornstarch

For the hood: (herb crust)

• 2 sprigs sage
• 4 sprigs thyme
• 1 bunch parsley, smooth
• 100 g cheese (e.. Greyezer or Appenzeller), rated
• 1 egg white
• salt and pepper

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Instructions

1. Rinse the meat with cold water and pat dry. For the marinade, stir the ingredients together and put them in a freezer bag with the meat. Knead the meat vigorously so that it is completely surrounded by the marinade. Then place in the refrigerator for 2 - 3 hours and let it steep.
2. In the meantime, clean the carrots and cut into pieces. Peel the onion and lard it with a clove. Take the meat out of the freezer bag, wipe off the marinade with the back of a knife (this will prevent it from burning during searing) and place in a high casserole dish or roaster with the vegetables and tomato paste.
3. Heat additional oil in a pan and briefly sear the meat on all sides. Place the meat in the tin and pour in the wine and vegetable stock. Braise the meat in a preheated oven at 220 ° C for 80 minutes. Pour the stock over the meat every now and then.
4. For the crust, wash, spin dry and chop the herbs. Mix the grated cheese with the herbs. Beat the egg white until stiff and fold in. Lightly salt and pepper the herb mixture. At the end of the roasting time, brush the meat with the herb mixture and bake for another 5 - 8 minutes until golden brown.
5. Remove the meat from the mold and let it rest for 5 minutes. Pour the meat stock through a sieve and season with salt and pepper, if necessary thicken with a little mixed cornstarch. Cut the meat into slices for serving.
6. A colorful vegetable platter with potatoes, beans, carrots, flower or Brussels sprouts goes well with it. A strong rye bread or baguette can be served with the delicious sauce.