Larded schnitzel roast

Ingredients for 4 servings:

• 800 g roast pork (schnitzel roast)
• Salt
• pepper
• 800 g leek
• 8 slices of bacon (breakfast bacon)
• 20 g clarified butter
• 2 m.-sized onion(s)
• 1 tbsp broth (instant)
• 100 g whipped cream
• 2 tbsp grainy mustard
• 3 tbsp sauce thickener, light

Instructions

Working time approx. 3 hours 30 minutes; Total time approx. 3 hours 30 minutes

Wash the meat and pat dry. Make 4-5 lengthwise cuts about 2 cm deep in the surface. Season with salt and pepper. Trim and wash the leek. Remove 4-5 large green leek leaves. Pre-cook in a little salted water for 3-4 minutes. Wrap 1 slice of bacon in 1 strip of leek and press into the cuts. Tie the meat with kitchen string. Place the meat in a roasting pan and baste with hot clarified butter. Peel and quarter the onions, and add them. Roast in a preheated oven (electric stove: 200°C / gas mark 3) for 1 1/4 to 1 1/2 hours. Dissolve the stock in about 1/2 liter of hot water and gradually add it. Dice the remaining bacon. Fry in a pan, then remove. Cut the remaining leek into pieces and sauté in the fat with 50 ml of water for 8-10 minutes. Season. Remove the roast and keep warm. Pour the meat juices through a sieve into a saucepan. Stir in the cream and mustard and bring to a boil. Sprinkle in the gravy thickener to thicken the gravy. Season with salt and pepper. Mix the leek with the bacon. Arrange the vegetables on a platter. Carve the roast and place it on top of the vegetables. Pour the gravy over it. Boiled potatoes are delicious with this dish.