Roast pork with beans, tomato and mushroom beans

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Wash the thyme, dab dry and remove the leaves, except for a little to garnish. Crumble the bay leaf. Rub roast pork with salt and pepper and sprinkle with thyme and bay leaf.

2. 2

   Place the roast on the fat pan of the oven. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 1 3/4 hours. Clean and wash the soup greens and cut them roughly into pieces. Peel and halve the onion.

3. 3

   Spread the soup greens and onions around the roast. After 20 minutes pour on 1/4 litre of water. Soak the roast from time to time and add some water as required. In the meantime, wash and clean the beans and break through once.

4. 4

   Wash the tomatoes, cut them in half, remove the seeds and cut them into slices. Wash and clean the mushrooms. Cook the beans in little boiling salted water for 15 to 20 minutes. Heat the fat in a pan and fry the mushrooms on all sides.

5. 5

   Add tomatoes, braise briefly and season with salt and pepper. Fold in drained beans. Wash and chop the parsley. Mix into the vegetables. Keep roast and vegetables warm. Pour gravy through a sieve into a pot, dissolve with 1/4 litre of hot water and pour into a saucepan.

6. 6

   Add cream and bring the stock to the boil. Add the sauce thickener while stirring and bring to the boil again. Season with salt, pepper and clove powder to taste. Put the vegetables on a plate and arrange the roast on top.

7. 7

   Garnish with thyme and laurel. Serve with extra sauce. Bread dumplings taste good with it.