John Myers
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Smoked Pork Roast with Brussels Sprouts in Mustard Cream
The perfect smoked pork roast with brussels sprouts in mustard cream recipe with a picture and simple step-by-step instructions.
Kassler and sauce
- 750 g Kasslerkammbraten
- Dijon mustard
- 2 Onions, peeled and quartered
- 2 Tomatoes, quartered
- 150 g Finely diced carrots
- 150 g Poree cut into very fine strips
- 100 g Finely diced celery
- 2 tbsp Tomato paste
- 1 tbsp Powdered sugar
- 1 l Veal stock
- 100 g Ice-Cold butter in cubes
- Black pepper from the mill
- Salt
- Oil
Brussels sprouts in mustard cream
- 500 g Brussels sprouts
- 100 ml Cream
- Dijon mustard
- Black pepper from the mill
- Salt
- Oil
Smoked pork roast and sauce
- I start with the sauce in the morning, we eat warm in the evening. And I cut all the ingredients as small as possible, because that gives a larger surface and creates a lot more toasted aromas that a sausce absolutely needs.
- So heat some oil in a saucepan and roast the celery, carrots and leek nicely in it, then add the tomato paste and powdered sugar and roast vigorously while turning, so that a very nice sediment forms on the bottom of the saucepan. Then deglaze with as much veal stock that the vegetables are just covered and simmer on the lowest heat for a really long time (at least 3 hours) and fill up with veal stock every now and then.
- Place the pork roast in an ovenproof dish and brush with the Dijon mustard. Spread the onion and tomato quarters around the roast and pour in approx. 200 ml of veal stock and then put it in the oven for approx. 2 hours at 140 degrees. I always check the core temperature with a meat thermometer. The time in the oven varies depending on the thickness of the roast.
- When the roast is ready, take it out of the oven, place the roast on a cutting board and cover it with aluminum foil to prevent it from cooling down.
- Add the meat stock with the onion and tomatoes to the sauce and then puree everything finely with the magic wand, so that the sauce gets a really nice bond. Now season with salt and pepper. Turn off the stove and add the sauce with the ice-cold butter cubes – the sauce should no longer boil.
Brussels sprouts in mustard cream
- Clean the Brussels sprouts, cut in half and cut into fine strips. Heat a little oil in a saucepan and fry the Brussels sprouts until they are nice and hot, so that a few nice roasted aromas develop, then deglaze with the cream and season with mustard, pepper and salt and simmer for a few minutes until creamy.
finish
- Cut the pork roast into slices and serve with the Brussels sprouts. We had boiled potatoes with it, but homemade spaetzle, potato noodles, dumplings, etc. are also ideal.
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