Roast pork with honey and mulled wine sauce and Brussels sprouts

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the roast and pat dry. Cut the rind several times. Season roast all around with pepper. Peel and quarter onions. Put the roast on a grill and slide the fat pan with onions underneath.

2. 2

   Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours. After 1 hour, deglaze the roast with mulled wine and brush with honey. Then deglaze every 1/4 hour with 100 ml lightly salted water. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for about 20 minutes. Just before serving, roast the flaked almonds in a pan. Add butter and let it melt. Toss the Brussels sprouts in it, season with nutmeg. For the sauce, pour frying stock through a sieve, bring to the boil and skim off the fat. Stir the starch and a little water until smooth and stir into the sauce. Bring to the boil again.

3. 3

   Toss the Brussels sprouts in it, season with nutmeg. For the sauce, pour frying stock through a sieve, bring to the boil and skim off the fat. Stir the starch and a little water until smooth and stir into the sauce. Bring to the boil again. Season with salt and pepper and refine with cream. Cut the roast open and serve with the sauce and the Brussels sprouts. Garnish with parsley

4. 4

   With 6 people:

Nutrition Facts

KCAL
630 kcal

CARBS
13 g

FATS
41 g

PROTEINS
46 g