Roast pork with truffle sauce

Ingredients for 4 servings:

• 1 kg roast pork from the leg
• 30 g butter (truffle butter)
• 200 ml vegetable broth or meat broth
• 200 ml cream
• 50 ml oil, heatable
• 100 ml white wine
• 1 tbsp, heaped flour, approx. 30 g
• 1 n. B. salt and pepper
• 1 truffle, black

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

the guests will be thrilled

Brown the pork on all sides in oil, then deglaze with a little water and braise without seasoning in a covered pan until the meat is tender (approx. 1.5 to 2 hours). Add more water if necessary. In the meantime, make a light roux from the truffle butter and flour and deglaze with the wine. Bring to a boil, add the cream, and adjust the broth to the desired consistency. (Be careful that it doesn’t taste too brothy or become too salty!) Finally, season with pepper and salt and, if desired, a little instant broth, and keep warm. Carve the pork and let it simmer in the sauce for about 30 minutes (on low heat) to allow it to flavor. Serve hot, pouring the sauce over the meat. If you like, shave a few slices of truffle over the top for decoration. Wrap the remaining truffle in a damp paper towel and store in a covered container in the refrigerator. Consume within a few days, as truffles lose their flavor very quickly and are no longer tasty after 10 days. The roast tastes best with mashed potatoes and garlic and a salad.