Fruity-spicy roast pork

Ingredients for 4 servings:

• 1 ½ kg lean roast pork without bones, e.g. schnitzel or lobster
• 2 tbsp sambal oelek
• 5 tbsp mustard, medium hot
• 2 tbsp marmalade (orange)
• 3 tbsp brown sugar
• 200 ml orange juice
• 200 ml cream
• 1 tbsp butter
• 1 tbsp flour
• salt and pepper
• Clarified butter, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 4 hours 25 minutes

Low temperature with orange and mustard flavor

Preheat oven to 80°C (top/bottom heat). Heat clarified butter in a shallow roasting pan on the stovetop. Season the roast with salt and pepper, rub with 1 tablespoon of mustard, and sear vigorously on all sides in the hot clarified butter until nicely browned all over. Mix the orange marmalade with the sambal oelek, 2 tablespoons of mustard, and 2 tablespoons of sugar, and spread half of the mixture over the roast. Cook uncovered on the bottom rack of the oven for 2 hours. Turn the roast over, brush with the remaining marinade, and cook for another 2 hours. Carve the roast and keep warm on a platter in the oven. Knead together the flour and butter. Heat the roasting pan with the meat juices and juices on the stovetop, add the remaining mustard and sugar, the orange juice, and the cream, and reduce everything over high heat for about 5 minutes. Gradually add the flour butter in small pieces with a whisk until the sauce thickens. Season to taste with salt and pepper. Serve the roast with the sauce.