Roast pork with almond crust, roast potatoes and Brussels sprouts

Name: Roast pork with almond crust, roast potatoes and Brussels sprouts
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 150 g Carrots; 150 g Onions; 1-1.2 kg Pork nut; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l Red wine; 1/2 l clear broth (instant); 2-3 Cloves; 750 g Brussels sprouts; 750 g Potatoes; 50 g Apricot Jam; 1 knife tip ground cinnamon; 25 g sliced almonds; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp parsley, colourful pepper and cinnamon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

150 g Carrots
150 g Onions
1-1.2 kg Pork nut
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l Red wine
1/2 l clear broth (instant)
2-3 Cloves
750 g Brussels sprouts
750 g Potatoes
50 g Apricot Jam
1 knife tip ground cinnamon
25 g sliced almonds
20 g Butter or margarine
7-10 Tbsp grated nutmeg
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp parsley, colourful pepper and cinnamon

Directions

1
Clean and wash the carrots. Peel 100 g onions. Cut both into larger pieces. Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat thoroughly while turning. Finally add onions and carrots and fry briefly. Season meat with salt and pepper and deglaze with red wine and stock.
2
Add cloves. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 1/4 hours. From time to time scoop the meat with roast stock or turn it in. In the meantime clean, wash and drain the Brussels sprouts. Peel, wash and slice the potatoes. Peel the remaining onion and chop finely. Warm up jam and mix with cinnamon and almonds. Brush roast with the mixture and turn up the oven temperature (electric cooker: 200 °C/ gas: level 3). Continue roasting for approx. 20 minutes until the crust is golden brown. In the meantime, cook the Brussels sprouts in little boiling salted water for 15-20 minutes. Heat the remaining oil in a large pan and fry the potatoes for 12-15 minutes until crispy brown, turning them over. Season with salt and pepper and keep warm. Drain the Brussels sprouts. Heat the fat in a pot and fry the onion in it until transparent.
3
Continue roasting for approx. 20 minutes until the crust is golden brown. In the meantime, cook the Brussels sprouts in little boiling salted water for 15-20 minutes. Heat the remaining oil in a large pan and fry the potatoes for 12-15 minutes until crispy brown, turning them over. Season with salt and pepper and keep warm. Drain the Brussels sprouts. Heat the fat in a pot and fry the onion in it until transparent. Add sprouts, season with nutmeg and toss in. Keep warm as well. Remove meat from the roaster and pour the stock through a sieve into a pot. Add cream, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season with salt and pepper. Cut the roast into slices and arrange on a plate with vegetables and roast potatoes. Garnish with parsley. Sprinkle sauce with coloured pepper and cinnamon extra
4
Keep warm as well. Remove meat from the roaster and pour the stock through a sieve into a pot. Add cream, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season with salt and pepper. Cut the roast into slices and arrange on a plate with vegetables and roast potatoes. Garnish with parsley. Sprinkle sauce with coloured pepper and cinnamon extra