Juicy roast pork with thyme potatoes, leek and apples

Name: Juicy roast pork with thyme potatoes, leek and apples
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 50 g Mustard seeds; 4 TABLESPOONS Maple syrup; 7-10 Tbsp Salt; 1.2 kg Triggered pork neck roast; 1 Leek (leek; approx. 300 g); 1/2 Pot of thyme; 1.5 kg Potatoes; 3 Apples (about 200 g each); 7-10 Tbsp Pepper; 1/4 l Vegetable broth

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

50 g Mustard seeds
4 TABLESPOONS Maple syrup
7-10 Tbsp Salt
1.2 kg Triggered pork neck roast
1 Leek (leek; approx. 300 g)
1/2 Pot of thyme
1.5 kg Potatoes
3 Apples (about 200 g each)
7-10 Tbsp Pepper
1/4 l Vegetable broth

Directions

1
Grind the mustard seeds in the universal grinder. Mix mustard seeds and maple syrup and season with salt
2
Wash the meat, dab dry and rub thickly all around with mustard paste. Roast in a roaster in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2 1/2 - 3 hours
3
Clean the leek, cut into pieces of about 4 cm and wash. Wash the thyme, shake dry. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Wash and quarter apples, remove core and halve apple pieces. Prepared ingredients, except for some thyme for garnishing, season with salt and pepper and spread around the roast about 45 minutes before the end of the frying time. Pour on broth
4
Remove the finished roast and let it rest for a short time. Cut into slices and garnish with thyme
5
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.