Tarragon – Roast

Ingredients for 5 servings:

• 1 kg pork neck, or false fillet
• 1 tsp tarragon, dried
• 40 g clarified butter
• ¼ liter white wine, dry
• 2 medium-sized onions, quartered
• 500 g tomatoes, quartered
• 1 bulb(s) garlic, red
• 3 sprigs of tarragon, fresh
• 1 bay leaf
• 1 tbsp mustard, medium hot
• e.g. salt and pepper
• some sweetener
• e.g. tomato paste, to thicken the sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast pork with fresh and dried tarragon

Rub the pork neck with salt and pepper and sear it all over in the hot clarified butter over high heat, then deglaze with the wine. Then sprinkle the meat with dried tarragon. Peel and quarter the onions and garlic, as well as the tomatoes, add three sprigs of fresh tarragon and the bay leaf, and cook the roast in a covered pressure cooker for 40 minutes. Then remove the meat and keep warm. Bring the braising juices to a boil and stir in the remaining, finely chopped tarragon leaves and the mustard. Season the sauce to taste with salt, pepper, and a pinch of sweetener, if desired, and thicken with the tomato paste.