Rosemary and mustard roast

Ingredients for 10 servings:

• 3 kg boneless pork roast (e.g. neck roast)
• 2 tbsp clarified butter
• salt and pepper
• 250 g mustard, medium hot
• 4 garlic cloves, squeezed
• 2 tbsp rosemary, dried, chopped
• 1 bag(s) orange peel, grated
• 150 ml orange juice
• 2 jars of gravy
• 1 cup Cremefine with pepper
• 3 tbsp apricot jam
• Peppercorns, green

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 16 hours

Roast pork marinated in mustard, rosemary and orange juice

Mix the mustard with the orange zest, garlic, and rosemary. Season the roast with salt and pepper and coat all sides with the mustard mixture. Let it marinate overnight (12-14 hours). Sear the roast on all sides in clarified butter and then transfer to a roasting bag. Deglaze the roasting juices with the orange juice. Add the roast juices and 1 glass of meat juices to the roasting bag. Seal the bag tightly and cook for about 1 1/2 hours at 190°C (fan oven). Once cooked, remove the roast from the bag and keep warm on a platter. Collect the meat juices from the bag and sieve them if necessary to remove the rosemary pieces. Dilute the juices with the second glass of meat juices. Stir in the Cremefine, green peppercorns (if desired) and the apricot jam, and bring everything back to a boil briefly. Season again with salt and pepper. Add a little more apricot jam or orange juice to taste, and bring back to a boil briefly. All of this together makes a wonderful peppery and fruity sauce. We enjoy tagliatelle or simply baguette with the roast and this delicious sauce.