Smoked pork with a refined walnut crust

Ingredients for 4 servings:

• 750 g smoked salmon
• 2 tbsp olive oil
• 3 m.-sized onion(s)
• 1 liter dry white wine
• 3 tbsp apricot jam
• 2 tbsp mustard, medium hot
• 3 tbsp sweet cream
• 75 g walnuts
• 2 tsp sauce thickener
• 100 ml meat broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the crust, mix the jam, mustard, cream, and finely chopped walnuts to make a marinade. Peel the onions, dice them, fry them briefly, and then add a little meat stock. Place the roast in a roasting bag in the preheated oven for 30 minutes. Then cut into slices and place them in a roasting pan. Pour in 0.5 l of white wine. Spread the walnut and mustard paste for the crust on each slice and spread evenly. Return to the oven and cook on the middle rack for another 40 minutes until golden brown. Then remove the meat, pour in the remaining wine, and let it simmer on the stovetop. Thicken with the sauce thickener and add the meat back in, but do not let it boil. Dumplings with sauerkraut also go well with this dish.