Smoked pork roast with cider vegetables

Ingredients for 6 servings:

• 1.4 kg boneless smoked pork
• 3 large onions, cut into strips
• 3 large carrots
• 2 apples
• 1 tbsp, heaped mustard, spiciness to taste
• 1 tbsp honey
• 250 ml cider
• 250 ml instant broth
• 1 tbsp cornstarch
• salt and pepper
• Oil or clarified butter, for frying
• 1 tbsp, heaped butter, ice-cold, in flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

uncomplicated meat dish cooked on a bed of vegetables in the oven

Peel the onions and slice them into strips, peel the carrots and cut them into 3 cm pieces, mix the mustard and honey into a paste and rub it into the meat. Preheat the oven to 180°C (top/bottom heat). First, lightly sear the vegetables on all sides in a little clarified butter in a large roasting tin. Then place the smoked pork roast on top of the vegetables and drizzle with the stock and cider. Bake the roast for about 50 minutes. After 45 minutes, quarter the apples and core them. Cut the pieces down the middle again and, after about 50 minutes, arrange them next to the roast. Let everything simmer for another 10 minutes. After 60 minutes of cooking, remove the roasting tin from the oven and turn it off. Place the vegetables in a dish in the oven, wrap the roast in aluminum foil and let it rest in the oven while the sauce is prepared. The roasting juices are poured through a sieve and briefly boiled in a saucepan, then lightly thickened with cornstarch. Then a tablespoon of ice-cold butter, cut into several pieces, is stirred in and seasoned again. We serve this with mashed potatoes or simply boiled potatoes.