Marinated pork steak roast with herb and cheese crust

Ingredients for 6 servings:

• 1.2 kg pork (steak or salmon roast)
• 3 tbsp soy sauce, dark
• 1 tbsp mustard, medium hot
• 1 tsp tomato paste
• 6 tbsp vegetable oil (e.g. rapeseed oil)
• 2 carrots
• 1 onion(s)
• 1 tbsp tomato paste
• ¼ liter dry red wine
• 400 ml vegetable stock
• 2 tbsp vegetable oil (e.g. rapeseed oil)
• Carnation(s)
• salt and pepper
• possibly cornstarch
• 2 sprigs of sage
• 4 sprigs of thyme
• 1 bunch parsley, flat
• 100 g cheese (e.g. Greyezer or Appenzeller), grated
• 1 egg white
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Rinse the meat with cold water and pat dry. For the marinade, mix the ingredients together and place in a freezer bag with the meat. Knead the meat vigorously so that it is completely coated in the marinade. Then place it in the refrigerator for 2-3 hours and let it marinate. In the meantime, clean and chop the carrots. Peel the onion and stud it with a clove. Remove the meat from the freezer bag, scrape off the marinade with the back of a knife (this will prevent it from burning when searing), and place it in a deep casserole dish or roasting pan along with the vegetables and tomato paste. Heat additional oil in a pan and sear the meat briefly on all sides. Place the meat in the dish and add the wine and vegetable stock. Braise the meat in a preheated oven at 220°C for 80 minutes, basting the meat occasionally with the stock. For the crust, wash the herbs, spin dry, and chop them. Mix the grated cheese with the herbs. Beat the egg whites until stiff and fold in. Lightly season the herb mixture with salt and pepper. After the roasting time is over, brush the meat with the herb mixture and bake for another 5-8 minutes until golden brown. Remove the meat from the dish and let it rest for 5 minutes. Strain the meat juices through a sieve and season with salt and pepper, thickening with a little cornstarch if desired. Slice the meat to serve. Serve with a colorful vegetable platter such as potatoes, beans, carrots, cauliflower, or Brussels sprouts. The delicious sauce goes well with hearty rye bread or a baguette.