Roast pork with herb crust

Ingredients for 6 servings:

• 1,500 g pork neck
• 125 ml sherry
• 375 ml meat broth (instant)
• 30 g butter
• 500 g tomatoes
• 200 ml cream
• 150 g cheese (Gouda), grated
• 2 tbsp parsley
• 2 tbsp chives
• 3 tbsp mixed herbs, chopped (dill, basil, tarragon)
• salt and pepper
• 2 tbsp tomato paste
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the meat all over with salt, pepper, and paprika. Top with knobs of butter and place in a roasting tin. Add the sherry and half of the stock, cover, and cook in the oven at 200°C (top/bottom heat) or 180°C (fan oven). Pour in the slightly chopped tomatoes, tomato paste, and the remaining stock. Mix the cheese and herbs together. Spread the mixture over the surface of the meat, press down lightly, and continue cooking uncovered for another 90 minutes. If the cheese starts to get too dark, cover. Baste with the meat juices occasionally. Add the cream 15 minutes before the end of the cooking time. Serve with the pasta and salad.