Kasseler with broccoli-mushroom-vegetables

Name: Kasseler with broccoli-mushroom-vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg detached pork chop; 7-10 Tbsp Pepper; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON Apricot Jam; 750 g Broccoli; 7-10 Tbsp Salt; 250 g Mushrooms; 1 TABLESPOON clarified butter; 1 (30 g) Bag of Hollandaise sauce; 125 g Butter; 7-10 Tbsp colourful pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg detached pork chop
7-10 Tbsp Pepper
2 TABLESPOONS medium hot mustard
1 TABLESPOON Apricot Jam
750 g Broccoli
7-10 Tbsp Salt
250 g Mushrooms
1 TABLESPOON clarified butter
1 (30 g) Bag of Hollandaise sauce
125 g Butter
7-10 Tbsp colourful pepper

Directions

1
Wash the smoked pork loin, dab dry, place on the fat pan of the oven and sprinkle with pepper. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50 minutes. For the crust, mix a tablespoon of mustard and jam.
2
Coat roast meat with it during the last ten minutes. In the meantime, for the vegetables, clean and wash the broccoli, cut it into small florets and cook for eight minutes in boiling salted water. Then drain and keep 1/8 litre of stock.
3
Clean, wash and halve the mushrooms. Fry in hot lard, turning over, for eight minutes. Season with salt and pepper. Add broccoli and sauté briefly in the frying fat. For the sauce, heat the broccoli stock.
4
Stir in sauce powder and bring to the boil. Whisk butter in small pieces at low heat. Season with remaining mustard and coloured pepper. Arrange roast cut open with vegetables and some sauce on a plate.
5
The rest of the sauce extra is fine.