Roast pork with herb mustard crust

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1.2 kg roast pork (schnitzel roast)
• Salt
• pepper
• 30 g clarified butter
• ½ bunch thyme
• ½ bunch oregano
• 2 tbsp honey
• 1 tbsp mustard, medium hot
• 1 tbsp mustard, grainy
• 1 cup of cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Delicious like mom’s

Clean and roughly dice the vegetables. Rub the roast with salt and pepper and place it in a roasting pan with the vegetables. Heat the clarified butter and pour it over the roast. Braise in a preheated oven (electric stove: 200°C, gas mark 3) for about 1 1/4 hours. After about 30 minutes, add 1/2 liter of water. Roughly chop the herbs, mix with honey and mustard, and season with salt and pepper. Spread the mixture over the roast about 30 to 45 minutes before the end of the cooking time. Remove the roast from the roasting pan and keep warm. Strain the vegetables and meat juices through a sieve and bring to a boil. Add the cream and simmer for about 5 minutes. Season to taste with salt and pepper. Arrange everything on a platter and serve. Serve with croquettes.