Summary

Ingredients

• 1.2 kg roast pork
• 50 g butter
• 300 g mushrooms
• 1 large onion (s), cut into quarter rings
• 1 m-sized apple, finely diced without skin or core
• 30 g crème fraîche
• 25 cl apple juice
• 12 cl white wine, dry
• 0.5 stick ½ celery, finely diced
• Caraway seed
• Sea salt and pepper

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Instructions

1. Rub the roast pork with salt, pepper and caraway seeds and fry in the butter until golden brown. Then add the finely chopped onion and let it brown. Pour in the white wine and cover the roast in the oven over medium heat for 60-75 minutes. When the cooking time is over, remove the roast and keep it warm.
2. Fry the cleaned and finely chopped mushrooms for about 3 minutes in a walnut-sized piece of butter.
3. Put the crème fraîche, apple juice, half a teaspoon of chopped thyme, celery, apple pieces and mushrooms in the roasting pan. Mix everything well, season with salt and pepper and gently bring to a boil. Put the roast back in the oven and cover it for another 15 minutes.
4. Croquettes, hash browns, boiled potatoes or a potato and zucchini vegetable can be served with the Normandy-style roast pork.
5. The matching wine is cider brut or doux, depending on your taste. An Alsatian Pinot Gris also goes perfectly with it.
6. Baguette should always be on the table anyway.