Roast pork Mr. Lehmann

Ingredients for 4 servings:

• 1 kg roast pork, with or without rind
• 2 tbsp mustard, medium hot
• 1 tbsp honey
• 1 tsp pepper
• 1 tsp salt
• ½ tsp caraway seeds
• ½ liter vegetable broth

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 5 hours 5 minutes

Suitable for catering

Make a marinade from mustard, honey, caraway, salt, and pepper. To create a nice crust, score the rind or fat layer evenly. Now massage in the marinade and let it soak in for a few hours in the refrigerator. Then, without browning it, place the roast, rind or fat side down, in a shallow baking dish and fill it with about 2 cm of stock. Place in the oven at 120 degrees Celsius for 45 minutes. Then turn the roast and roast for another 45 minutes at 120 degrees Celsius, adding a little more stock if necessary. Now set the oven to 225 degrees Celsius and let the crust brown for 15-25 minutes, using only top heat if necessary. Do not cut into the roast immediately, but wrap it in aluminum foil and let it rest for about 15 minutes. The roast pork is also excellent as a cold cut.