John Myers
Roast Pork – Once Prepared Differently
The perfect roast pork – once prepared differently recipe with a picture and simple step-by-step instructions.
- 1 kg Pig nut
- 2 Shallots
- 2 Garlic cloves
- 2 Paprika, red and green
- 4 Tomatoes
- 1 Chilli, fresh or dried
- 2 tbsp Dijon mustard
- 1 Can Tomato paste
- 1 tbsp Herbs of Provence
- 1 Bay leaf
- 1 Clove
- 3 Juniper berries
- 300 ml Vegetable broth
- Milled pepper, sea salt
- Rapeseed oil for frying
- Wash the pork nuts and dry them with paper towels. Wash, core and cut the peppers into strips. Peel and halve the shallots and garlic. Wash the tomatoes and cut in half to remove the stalk.
- Pepper and salt the pork nuts, fry them vigorously with the rapeseed oil. Add the shallots, peppers, garlic and tomatoes. Deglaze with the broth and add the herbs, bay leaf, clove, juniper berries and chilli. Spread the mustard and tomato paste on the pork nut with a brush. Cover and cook over a low heat for approx. 60-90 minutes.
- Then take the pork nuts out of the roasting pan and cover with aluminum foil. Now the sauce is prepared with the hand blender and puree everything nicely. You can refine it with a dash of cream.
- Cut the roast into not too thick slices and place in the sauce. I served it with bread dumplings and red cabbage.
- Bon appetit …….
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