Roast pork with herb crust
easy
105 mins
105 mins
Ingredients
- 1.2 kg defecated pigs
- 7-10 Tbsp roast back (bones zer-
- 7-10 Tbsp smaller and let them give it to you)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Onions
- 2 Bay leaves
- 2 Pots of sage
- 1 washer Toast
- 1 Egg Yolk
- 1 red, yellow and green
- 7-10 Tbsp Sweet pepper
- 400 g Courgette
- 1-2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp dried herbs of the
- 7-10 Tbsp Provence
- 1 package (370 ml) piecemeal
- 7-10 Tbsp Tomatoes
- 100 g Whipped cream
- 1 heaped tbsp. flour
- 7-10 Tbsp fresh sage
- 7-10 Tbsp to garnish
Directions
- 1
Wash meat and bones, dab dry. Rub the meat with salt and pepper and place it on the fat pan of the preheated oven (electric cooker: 200 °C/ gas: level 3) Braise for about 1 1/2 hours. Peel and quarter onions. Place the onions, bay leaves and bones on the fat pan as well. For the crust, wash sage, dab dry and chop. Grind toast finely in the universal chopper (or use 1-2 tablespoons of breadcrumbs for this).
- 2
Mix sage, bread and egg yolk. 1/2 hour before the end of the cooking time, deglaze the roast with 400 ml water. Then brush with the prepared mixture. For the vegetables, clean and wash the bell peppers and cut them into short strips. Wash and slice the zucchini. Peel garlic, press through a garlic press or dice very finely. Sauté garlic in hot olive oil, add vegetables, fry briefly. Season with salt, pepper and dried herbs. Add chunky tomatoes. Cook for about 10 minutes at medium heat. Season to taste again. Remove the roast and keep it warm.
- 3
Season with salt, pepper and dried herbs. Add chunky tomatoes. Cook for about 10 minutes at medium heat. Season to taste again. Remove the roast and keep it warm. Pour the roast stock through a sieve into a small pot and bring to the boil briefly. Stir cream and flour until smooth, thicken the sauce with it. Season to taste with salt and pepper. Cut the roast open and serve with some sauce and the vegetables. Garnish with fresh sage as desired. Serve the rest of the sauce extra
- 4
Pour the roast stock through a sieve into a small pot and bring to the boil briefly. Stir cream and flour until smooth, thicken the sauce with it. Season to taste with salt and pepper. Cut the roast open and serve with some sauce and the vegetables. Garnish with fresh sage as desired. Serve the rest of the sauce extra
- 5
(with 4 persons) 4870 kJ/ 1160 kcal, (with 6 persons) 3230 kJ/ 770 kcal
More Delicious Recipes
