Summary

Ingredients

• 1 kg pork neck, or wrong fillet
• 1 teaspoon tarragon, dried
• 40 g clarified butter
• 0.25 liter ¼ white wine, dry
• 2 medium onion (s), quartered
• 500 g tomato (s), quartered
• 1 bulb garlic, red
• 3 stalks tarragon, fresh
• 1 bay leaf
• 1 tablespoon mustard, medium hot
• salt and pepper
• some sweetener
• tomato paste, to thicken the sauce

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Instructions

1. Rub the pork neck with salt and pepper and fry it in hot clarified butter over high heat and deglaze with the wine. Then sprinkle the meat with dried tarragon. Peel and quarter the onions and garlic, quarter the tomatoes, add three sprigs of fresh tarragon and bay leaf and cook the roast in a closed pressure cooker for 40 minutes. Then remove the meat and keep it warm.
2. Now bring the braised juice to the boil and mix it with the remaining, finely chopped tarragon leaves and the mustard. Now season the sauce with salt, pepper and possibly a pinch of sweetener and bind with the tomato paste.