Marinated roast pork

Ingredients for 6 servings:

• 1 kg boneless pork neck
• 125 ml sherry
• 2 cloves garlic
• Oregano, peppercorns
• 100 g onion(s)
• 1 bunch of soup vegetables
• salt, pepper
• 2 tbsp oil
• 500 ml meat broth
• 4 tbsp apricot jam
• 1 tsp mustard
• 1 tbsp brandy
• 2 tbsp crème fraîche
• 2 tbsp cream cheese with herbs
• 2 tbsp sauce thickener

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 1 hour; Total time approx. 3 hours 30 minutes

Wash the pork neck and pat dry with kitchen paper. Place the sherry in a bowl. Peel the garlic cloves and press them through a garlic press. Add the oregano and peppercorns. Place the meat in the marinade, cover with cling film, and let it marinate in the refrigerator for about 1 hour. Turn the meat over halfway through. Peel and quarter the onions. Trim, wash, and cut the soup vegetables into pieces. Remove the pork neck from the marinade and pat dry. Season the meat generously with salt and pepper on all sides. Preheat the oven to 200°C (400°F). Heat the oil in a roasting pan. Add the meat and sear vigorously for about 5 minutes on each side. Add the soup vegetables and onions to the pork neck. Pour in the marinade and roast everything in the oven for about 1 1/2 hours. Add 3/8 l of hot stock occasionally and baste the roast with the stock frequently. Thoroughly mix the apricot jam, mustard, and brandy with a whisk. Brush the roast with the mixture and roast for another 15 minutes. This will give it a nice crust. Then remove the roast pork, place it on a meat platter, and keep warm. Pour the meat juices through a sieve into a small saucepan (discarding the soup vegetables and onions). Pour the remaining broth into the stock. Add the crème fraîche and bring to a boil. Stir the herb cream cheese into the sauce and thicken. Season to taste with salt and pepper. Serve with: steamed savoy cabbage with bacon and buttered potatoes.