Summary

Ingredients

• 1.2 kg roast pork, from the ham
• 3 tablespoon mustard, medium hot
• 2 tablespoon honey
• 3 tablespoon parsley and chives, mixed
• 1 teaspoon, leveled oregano
• 1 ½ liter meat stock, hot
• 2 large onions, cut into rings
• salt and pepper
• nutmeg
• 50 g mararine
• 40 grams flour
• Lard, for frying

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Instructions

1. Season the meat all around with salt, pepper and nutmeg. Mix the mustard with honey and herbs, brush the roast well with it and wrap it in foil and let it rest for about 20 minutes.
2. Fry the onions in the hot lard until translucent, add the meat, put the drained marinade on top and fry briefly all around. Deglaze with the hot broth and place in the oven for approx. 2 hours at 200 degrees top-bottom heat. Turn the roast every now and then. If it threatens to get too dark, reduce the temperature a little.
3. When the cooking time is over, let the roast rest a little on a plate.
4. Meanwhile, melt the margarine, stir in the flour, sweat until it browns slightly and deglaze with the gravy until the sauce has the desired consistency.
5. Tastes really delicious with boiled potatoes and salad or cauliflower.