Roast pork with apple vegetables

Ingredients for 4 servings:

• 1 kg pork neck
• some clarified butter
• ½ liter apple juice, natural or cider or apple wine
• 500 g white cabbage, cleaned
• 5 bay leaves
• 3 tbsp crème fraîche
• 2 tbsp, sifted breadcrumbs
• 2 tsp mustard, hot
• 1 tbsp herbs de Provence
• 500 g apples
• Vegetable broth, instant
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Rub the washed and patted dry meat with salt and pepper and place in a greased dish. Roast for 1.5 hours (or 1.75 hours, depending on the oven), basting frequently with apple juice or cider. If the meat is getting too brown, cover with aluminum foil. Meanwhile, slice the white cabbage and add it to the meat with the bay leaves 40 minutes before the end of the cooking time. Season with instant stock and pepper. Mix the crème fraîche with the breadcrumbs, mustard, and herbs and spread it over the roast 10 minutes later. Quarter the washed apples, core them, and roughly dice them, then add them during the last 15 minutes. You don’t want them to turn into mush! Season the vegetables again with the instant stock and freshly ground pepper. Boiled potatoes go best with this dish. Protein 48 g Fat 56 g Carbohydrate 26 g