Summary

Ingredients

• 4 tablespoon honey
• 2 teaspoons mustard
• 1.2 kg boneless smoked pork, e.g. smoked pork salmon
• 1 tablespoon butter
• 280 g pineapple, cut into pieces, from a can
• 1 teaspoon mustard
• 1 tablespoon cornstarch
• 120 ml pineapple juice
• 100 g crème fraîche
• pepper

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Instructions

1. Mix the honey and mustard together well. Brush the rinsed, dried meat with the honey mixture, cover with flakes of butter and place in a roasting pot, cover and let simmer in the oven at 200 ° C for 40 minutes. Then remove the lid, spread the pineapple pieces and some mustard around the meat and bake open for another 20 minutes. Take the meat out of the roaster and bring the meat stock with pineapple juice to the boil, mix the cornstarch with a little pineapple juice and use to thicken the sauce. At the end stir in the creme fraiche and season the sauce with pepper.