Lung roast with vegetables from the oven

Ingredients for 6 servings:

• 2 pork fillet(s) (lung roast)
• e.g. tarragon mustard
• 8 large potatoes
• 6 handfuls of fresh vegetables, e.g. green beans, carrots, zucchini, cauliflower
• 1 tbsp soy sauce
• 500 g cream (whipping cream)
• 1 cube of soup seasoning
• salt and pepper

Instructions

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

pork fillet

Leave the meat whole, season with salt and pepper, spread with mustard, and place on a greased baking sheet. Peel the potatoes and cut into 0.5 cm thick slices. Clean and finely chop the vegetables, and arrange them around the lung roast with the potatoes. Mix the whipped cream with salt, pepper, 1 tablespoon of soy sauce, and soup seasoning, and pour over the vegetables. Preheat the oven to 200°C (fan oven), insert the baking sheet, and roast everything at this temperature for 15 minutes, then finish roasting at 170°C (fan oven) for about 20 minutes. Stir the potatoes and vegetables in between, if desired. Before serving, carve the meat, arrange it nicely back on the baking sheet, and bring everything to the table on the baking sheet.