Roast pork with bread and bacon crust

Name: Roast pork with bread and bacon crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg loin of pork; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 2 Onions; 2 Carrots; 3/8 l Vegetable broth (instant); 50 g streaky smoked bacon; 2 discs Toast; 1/2 bunch of thyme or 1/2 tsp dried thyme); 1 Egg; 750 g Brussels sprouts; 20 g flaked almonds; 25 g Butter or margarine; 2-3 TABLESPOONS dark sauce thickener; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg loin of pork
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
2 Onions
2 Carrots
3/8 l Vegetable broth (instant)
50 g streaky smoked bacon
2 discs Toast
1/2 bunch of thyme or 1/2 tsp dried thyme)
1 Egg
750 g Brussels sprouts
20 g flaked almonds
25 g Butter or margarine
2-3 TABLESPOONS dark sauce thickener
2 TABLESPOONS Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat the oil in a frying pan and fry the meat all around. Roast without lid in a preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 11/2 hours.
2
Peel onions and finely dice 1/2 onion. Cut the remaining onions into slices. Clean, wash and roughly cut the carrots into pieces. Spread the onion slices and carrots around the roast and gradually add 3/8 l broth.
3
Dice bacon and toast. Wash the thyme, dab dry and chop except for a little to garnish. Fry the bacon and onion cubes in a pan, mix in the bread cubes and thyme. Leave to cool and stir in the egg.
4
Spread the bacon toast mixture on the roast 20 - 30 minutes before the end of the frying time. Press down lightly and fry until done. Clean and wash the Brussels sprouts and cook in little boiling salted water for about 20 minutes. Roast the flaked almonds in a dry pan.
5
Add fat, heat, toss the drained Brussels sprouts in it and keep warm. Take the roast out of the oven and let it rest for about 5 minutes wrapped in foil. In the meantime, pour the roast stock through a sieve, dissolve the roast with a little water and add.
6
Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce with cream, salt and pepper. Arrange roast on a plate. Serve garnished with parsley and thyme.
7
Add extra sauce.