Juicy Roast Pork with mustard Crust and Apple-leek Vegetables

Preheat the oven to 180 degrees. Wash the meat under running water, pat dry with kitchen paper and rub in plenty of coarse salt and pepper. Mix the beer mustard with a little salt, the honey and the chopped thyme and rosemary as well as the garlic to a paste. Place the meat with the fat side down in a roaster, coat thickly with the mustard paste and roast in the oven for 2 hours at approx. 140 degrees. In the meantime, peel the carrots and cut them into large slices. Peel and quarter the onions in the same way. Turn the roast in the roasting pan after 2 hours and salt the crust again. Distribute the vegetables in the roaster, pour in the broth and add clarified butter. Let fry for 75-90 minutes, occasionally sprinkle the vegetables with stock if necessary. Then coat the top / crust of the roast with the mustard paste, if necessary, coat the meat all around with it again. The roast then comes back into the oven for about 30 minutes at 200 degrees. But please watch the roast here so that the crust doesn't burn - every oven is a little different. If the roast gets too dark, cover the roast with aluminum foil. Take out of the oven and let rest for 10 minutes. Slice and serve.

Clean the leek and cut into 1 cm thick rings. Put in a colander and wash under running water. Drain well. Quarter and core the sour apple and cut into 1.5 cm thick wedges. Heat 1 tablespoon butter in a non-stick pan, fry the apples in it for 1 minute on each side and remove. Put 1 tablespoon butter in the pan and fry the leek in it. Deglaze with apple juice and steam for 10-12 minutes. Season to taste with salt, pepper and hot mustard. Add the apples and creme fraîche and heat.