Norman roast pork

Ingredients for 4 servings:

• 1.2 kg roast pork
• 50 g butter
• 300 g mushrooms
• 1 large onion(s), cut into quarter rings
• 1 medium-sized apple, finely diced without peel and core
• 30 g crème fraîche
• 25 cl apple juice
• 12 cl dry white wine
• ½ stalk(s) celery, finely diced
• Caraway seeds
• Sea salt and pepper

Instructions

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

Rub the roast pork with salt, pepper, and caraway seeds and sear in the butter until golden brown on all sides. Then add the finely chopped onion and let it brown. Pour in the white wine, cover, and cook in the oven at medium heat for 60-75 minutes. Once the roast is cooked, remove the roast and keep warm. Fry the cleaned and finely chopped mushrooms in a walnut-sized knob of butter for about 3 minutes. Add the crème fraîche, apple juice, half a teaspoon of chopped thyme, the celery, the apple pieces, and the mushrooms to the roasting pan. Mix everything well, season with salt and pepper, and bring gently to a boil. Return the roast to the pan and let it rest, covered, in the oven for another 15 minutes. Normandy-style roast pork can be served with croquettes, rösti, boiled potatoes, or a potato and zucchini combination. The perfect wine to accompany it is brut or doux cider, according to taste. An Alsatian Pinot Gris also pairs perfectly with this dish. Baguette should always be present on the table anyway.