Roast pork with cranberry mustard

Name: Roast pork with cranberry mustard
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 3 kg triggered lean Kasselernacken; 1 Onion; 8 Stem/s Thyme; 4 TABLESPOONS Apricot Jam; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 100 g Mustard; 100 g Wild cranberries (glass); 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

A glaze of apricot jam and thyme gives the hearty roast a fine shine and refined sweetness

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 10

3 kg triggered lean Kasselernacken
1 Onion
8 Stem/s Thyme
4 TABLESPOONS Apricot Jam
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
100 g Mustard
100 g Wild cranberries (glass)
7-10 Tbsp Aluminium foil

Directions

1
Dab the meat dry and place it on a fat pan. In the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) first roast for approx. 1 3⁄4 hours.
2
Peel and finely chop the onion. Wash the thyme and pluck the leaves from the stems. Mix both with jam and oil. Spread the roast with half of the spice paste and continue cooking for about 45 minutes. After about 20 minutes, spread the rest of the seasoning paste on top and finish cooking. Remove the roast, wrap in aluminium foil and let it rest.
3
Mix mustard and cranberries. Arrange roast. Serve with cranberry mustard.