Rolled Roast with Apple and Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast pork (pork roast with crust)
- 1 bunch soup greens
- 2 onions)
- 2 apple
- 3 tablespoon oil
- 125 ml apple juice
- 125 ml broth, clear
- 3 tablespoon mustard, sweet
- 500 g carrot (s)
- 500 g zucchini
- 2 tablespoon flour
- 5 tablespoon whipped cream
- 1 bunch tarragon
- 3 tablespoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rub roast pork with salt and pepper. Clean and roughly chop the soup greens. Cut the onion into wedges. Wash, quarter and core apples, also cut into wedges.
- Heat the oil in a roasting pan, fry the meat all over. Add the prepared ingredients and sauté. Mix 1/8 liter each of apple juice and broth with 2 tablespoons of mustard, pour in.
- Cook the roast in the preheated oven (electric stove: 200 degrees, gas: level 3) for about 1 1/4 hours. Gradually pour in the rest of the stock and juice. Scoop the roast with it from time to time.
- Peel the carrots and cut into sticks. Cook in boiling salted water for approx. 12 minutes. Clean zucchini, cut into pieces and add to the carrots about 5 minutes before the end of the cooking time.
- Take the roast out of the roaster. Strain the meat stock through a sieve. If necessary, fill up to 1/2 liter with water. Bring the stock to the boil. Mix the flour and cream until smooth, stir into the stock, bring to the boil and simmer for 5 minutes. Season the sauce with the remaining mustard, salt and pepper. Chop the tarragon and stir into the sauce.
- Heat the butter. Toss the drained vegetables in it. Arrange everything on a plate and garnish with tarragon.
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