Summary

Ingredients

• 1 kg roast pork (back)
• salt and pepper
• 2 tablespoons oil
• 1 onion (s)
• 3 slices white bread
• 70 g herbs, mixed, chopped
• 1 bunch parsley, smooth
• 2 tablespoon mustard, medium hot
• 2 tablespoon butter, soft
• 200 ml meat broth
• 2 tablespoon crème fraîche

For the vegetables:

• 500 g chanterelles
• 3 tablespoon butter
• 2 shallot (s)
• 2 tablespoon parsley, smooth
• salt and pepper

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Salt and pepper the meat. Heat the oil in a hot roasting pan and fry the meat on all sides.
3. In the meantime, finely chop the onion. Crumble the white bread in the food processor. Mix the bread and onions with the herbs, mustard and soft butter and season to taste with salt and pepper.
4. Cover the top of the seared meat with the mixture. To do this, I shape it with my hands into a correspondingly large platter and press it onto the roast.
5. Place the saddle of pork in the roaster without a lid in the oven for 45 minutes. Then reduce the heat to 150 ° C and cook for another 40 minutes.
6. Clean the mushrooms. I use a paintbrush for this (if this is also detention, it`s worth it).
7. Melt 2 tablespoons of butter in a pan and fry the chanterelles in it. Add the finely chopped shallot and parsley and season with salt and pepper. Swirl for approx. 3 minutes. Just before serving, add a tablespoon of butter to the mushrooms and let it melt.
8. At the end of the cooking time, take the roast out of the roaster and keep it warm. Deglaze the stock with the stock and fill up, bind with crème fraiche and season to taste if necessary.
9. Cut the saddle of pork into slices, serve with sauce and mushrooms. Boiled potatoes go well with it.