John Myers
Ingredients for 4 servings:
- 600 g lean roast pork
- 2 tbsp mustard
- Salt and pepper, paprika powder
- 4 tsp oil
- 4 carrots
- 2 onions
- 2 stalk(s) leeks
- 400 ml vegetable stock
- 1 kg broccoli
- ½ bunch parsley
- 1 kg potatoes
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
WW 6 P
Rub the meat with mustard and season with salt and pepper. Heat oil in a roasting pan and brown the meat on all sides. Dice the carrots and onions. Slice the leek into rings, add everything to the meat, and let it roast briefly, then pour in the stock and braise in a covered pan for about 45 minutes. In the meantime, cook the potatoes in their skins and peel them when tender. Divide the broccoli into florets and cook in salted water for about 10 minutes. Remove the roast pork and keep warm. Remove half of the vegetables from the stock and puree the rest in the sauce. Season with salt, pepper, and paprika. Finely chop the parsley and add it to the sauce along with the remaining vegetables. Slice the roast and serve with the sauce, potatoes, and broccoli.
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