Summary

Ingredients

• 3 kg boneless pork roast (e.g. neck joint)
• 2 tablespoon clarified butter
• salt and pepper
• 250 g mustard, medium hot
• 4 clove (s) garlic, pressed
• 2 tablespoon rosemary, dried, chopped
• 1 bag / s orange peel, grated
• 150 ml orange juice
• 2 jars meat stock
• 1 cup Cremefine with pepper
• 3 tablespoon apricot jam
• Peppercorns, greens

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Instructions

1. Mix the mustard with the orange peel, the garlic and the rosemary well. Salt and pepper the roast and spread the mustard mixture on all sides. Let it steep overnight (12-14 hours).
2. Sear the roast in clarified butter on all sides and then place in a roasting bag. Deglaze the roast with the orange juice. Put the gravy and 1 glass of meat stock in the roasting bag. Close the bag tightly and cook for about 1 1/2 hours at 190 ° C (convection).
3. After cooking, take the roast out of the bag and keep it warm on a plate. Catch the gravy from the bag and, if necessary, strain it to filter out the rosemary pieces.
4. Extend the juice with the 2nd glass of meat stock. Stir in Cremefine, green peppercorns and apricot jam as you like and bring everything to the boil again. Season again with salt and pepper. If necessary, add some apricot jam or orange juice to taste and bring to the boil again.
5. It all adds up to a great peppery-fruity sauce. We like ribbon noodles or simply baguettes with the roast and the delicious sauce.