Glazed smoked pork with shallots in tomato and white wine sauce

Ingredients for 4 servings:

• 750 g smoked pork, lightly cured
• 1 tbsp mustard, hot
• 2 tbsp honey
• 1 tsp marjoram, dried
• 1 tbsp oil
• 1 tbsp butter
• 200 g shallot(s)
• ½ liter white wine
• 1 can of tomatoes, 400 g
• e.g. salt and pepper
• 1 tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Mix together honey, mustard, and marjoram (if you have fresh marjoram, use that). Brush the pork with it. Heat oil and butter in a roasting pan and brown the meat all over, brushing occasionally with the honey glaze. Peel the shallots and add them to the meat with salt, pepper, paprika, and white wine. Meanwhile, puree the tomatoes with the tomato juice from the can and add to the meat. Cover the roast and braise over medium heat for 1 hour. Transfer the meat to a board, let it rest briefly, and then slice it. If you prefer a thicker sauce, thicken it with cornstarch. Serve the meat slices with the sauce on warmed plates. We served it with potato gratin and beans with bacon. Boiled potatoes or mashed potatoes and sauerkraut work just as well.