Frank's roast pork

Ingredients for 4 servings:

• 1 kg roast pork (preferably neck)
• 5 garlic cloves
• 3 tbsp beetroot
• 3 tbsp coarse mustard
• 1 bunch soup vegetables, roughly diced
• 4 shallots
• 1 jar beef stock (alternatively 500 ml homemade meat broth)
• some sugar
• Salt, coarse
• Olive oil or clarified butter
• 1 cup sour cream
• n. B. water
• Pepper, freshly ground

Instructions

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

Peel the garlic cloves and cut into sticks. Trim the soup vegetables and roughly dice if desired. Peel and quarter the shallots. Mix together the mustard and turnip greens. Preheat the oven to 200°C (top and bottom heat). Wash the meat and pat dry. Pierce the roast all over with a sharp knife and press a piece of garlic into each puncture. Then rub thoroughly with coarse salt and freshly ground black pepper. Heat the cooking fat in a pan and let the meat brown on all sides. Then place it in a roasting pan, brush with the turnip greens and mustard mixture, and set aside. In the same pan, sauté the soup vegetables and shallots. While sautéing, add 1-2 generous pinches of sugar and sauté until the sugar caramelizes (this will give the sauce a beautiful color). Deglaze with stock or broth, bring to a boil briefly, and add to the meat. Place the roast in the oven and after 20 minutes reduce the heat to 150°C. Add a little water every 20-30 minutes. Depending on the size, the roast should remain in the oven for approximately 90 to 120 minutes. If you are unsure: If the meat juices run clear when pierced, the roast is cooked. As soon as the roast is cooked, remove the roasting pan from the oven, wrap the roast in aluminum foil and let it rest for approximately 10 minutes. Transfer the vegetables from the roasting pan to a saucepan, adding a little more water if necessary. Add the sour cream and mix everything with a food processor until smooth. Cut the roast into slices and serve with the sauce. Serve with potato dumplings, tagliatelle, and steamed vegetables of your choice (I prefer green beans with a little herb butter and garlic).