Smoked pork roast with Brussels sprouts

Ingredients for 4 servings:

• 1.2 kg smoked pork chop without bone
• 3 m.-sized onion(s)
• 500 g tomatoes
• e.g. salt and pepper
• Cayenne pepper
• 1 handful of cloves
• 30 ml cream
• n. B. Butter, cold
• n. B. cornstarch
• 800 g Brussels sprouts
• 1 tbsp butter
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Peel, deseed, and dice the tomatoes. Roughly dice the onions and place both in a roasting pan. Make a cross-shaped cut in the fatty side of the smoked pork and insert cloves into the resulting crosses. Rub the meat with pepper and place it, clove-side up, on the bed of tomatoes and onions. Place the roasting pan in an oven preheated to approximately 180°C. Add a little water, depending on the fat content and the moisture content. Braise the roast for approximately 1 hour, basting with water occasionally. Meanwhile, trim the Brussels sprouts, cook them in salted water, and then drain the water. Toss the Brussels sprouts in melted butter and season with nutmeg. When the roast is nicely browned, remove it from the oven and thicken the resulting sauce with cream and cold butter. If desired, cornstarch dissolved in cold water can also be used. Cut the meat into thin slices and baste with the sauce. Floury potatoes go very well with this.