Marinated Roast Pork

Summary

Ingredients

• 1 kg boneless pork neck
• 125 ml sherry
• 2 cloves garlic
• Oregano, peppercorns
• 100 g onion (s)
• 1 bunch soup vegetables
• Salt pepper
• 2 tablespoons oil
• 500 ml meat broth
• 4 tablespoon apricot jam
• 1 teaspoon mustard
• 1 tablespoon brandy
• 2 tablespoon crème fraîche
• 2 tablespoon cream cheese with herbs
• 2 tablespoon sauce thickener

Print Recipe Pin Recipe

Instructions

1. Wash pork neck and pat dry with kitchen paper. Combine sherry, pressed garlic cloves, oregano, and peppercorns in a bowl. Place pork in marinade, cover with cling film, and refrigerate for 1 hour, turning once.
2. Peel and quarter onions. Clean, wash, and cut soup vegetables into pieces. Remove pork from marinade and pat dry. Season pork generously with salt and pepper on all sides.
3. Preheat oven to 200°C (392°F). Heat oil in roasting pan over medium-high heat. Sear pork on each side for 5 minutes.
4. Add vegetables and onions to pan. Pour in marinade and about 375 ml hot meat broth. Roast for 1 hour 30 minutes, basting roast with pan juices several times.
5. Mix apricot jam, mustard, and brandy together. Brush mixture over roast. Roast for another 15 minutes until pork reaches 63°C (145°F) internal temperature. Transfer to serving platter and keep warm.
6. Strain pan drippings through sieve into saucepan, discarding vegetables and onions. Add remaining meat broth to saucepan. Stir in crème fraîche and bring to boil over medium-high heat. Stir in herb cream cheese and sauce thickener until sauce thickens. Season with salt and pepper.