Juicy pork salmon roast

Ingredients for 4 servings:

• 800 g pork, (salmon)
• Salt
• pepper
• 2 tbsp mustard, Dijon
• 200 ml chicken stock
• 1 bag of dried mushrooms, approx. 50g
• 1 onion(s)
• 1 butter
• 2 tbsp flour
• 2 sprigs of thyme
• 2 sprigs rosemary
• 1 clove(s) garlic
• 1 bay leaf

Instructions

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

Preheat the oven to 80°C (175°F) using an ovenproof dish. Use a baking thermometer. Spread the pork loin roast thinly with Dijon mustard and season with salt and pepper. Heat a little oil in an iron skillet and sear the meat on all sides for 5-6 minutes. Place the meat in the dish and finish cooking in the oven for 2 to 2.5 hours. For the sauce: Soak the mushrooms in 250-300ml of water for half an hour. Then finely chop the mushrooms. Dice the onion and sauté in the butter. Add the mushrooms. Deglaze with the mushroom liquid and stock. Add the herbs, bay leaf, and garlic and bring to a boil. Then reduce everything. Strain the sauce through a sieve and season to taste. Remove the meat from the oven (check the internal temperature with a thermometer!) and serve with the sauce. Serve with: pasta, spaetzle, dumplings, salad, etc.