Honey pork roll roast
easy
135 mins
135 mins
Ingredients
- 1 potty fresh rosemary or 1 teaspoonful of dried rosemary
- 2 TABLESPOONS coarse-grained mustard
- 2 TABLESPOONS Honey
- 1.3 kg Pork Belly
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
- 1 collar Soup Greens
- 1/4 l dry white wine
- 1 kg Brussels sprouts
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp grated nutmeg
- 200 g Whipped cream
- 4-5 Tbsp dark sauce thickener
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash fresh rosemary, chop. Mix rosemary, mustard and honey. Wash the meat, dab dry and rub with salt and pepper. Spread the filling so that there is a margin of about 1 cm all around.
- 2
Roll up the meat. Score the rind crosswise, wrap with kitchen string. Brush meat roll with oil. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 3/4 hours.
- 3
In the meantime clean and wash the soup greens and cut them into large pieces. 1/2 hour before the end of the cooking time on the fat pan with toast. Deglaze with 1/4 litre water and wine. Clean and wash the Brussels sprouts.
- 4
Cook in salt water for about 20 minutes. Then drain. Before serving, melt the fat, add some nutmeg and toss the Brussels sprouts in it. Take out the roast rolls, loosen the kitchen string, keep the roast warm.
- 5
Pour the stock through a sieve. Fill up to 1/2 litre of liquid with cream. Bring to the boil briefly, stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Cut the roast open, arrange on a plate with some sauce and the vegetables.
- 6
Garnish with rosemary as desired. Add the rest of the sauce. Boiled potatoes taste good with it.
More Delicious Recipes
