Roast pork with mustard crust on leek tomatoes
easy
75 mins
75 mins
Ingredients
- 1.5 kg Kasseler (weighed with bone)
- 1 Onion
- 1 Carrot
- 6 Peppercorns
- 3 Cloves
- 1 - 2 Bay leaves
- 1 TABLESPOON fine, medium hot mustard
- 1 Egg Yolk
- 1 TEASPOON Honey
- 3 Stem(s) Dill
- 1/2 small bunch of parsley
- 1/2 bunch Chives
- 800 g Leeks (leek)
- 7-10 Tbsp Salt
- 3 - 4 medium-sized tomatoes
- 30 - 40 g Butter or margarine
- 7-10 Tbsp Pepper
- 2 - 4 TABLESPOONS Whipped cream
- 2 - 3 TABLESPOONS dark sauce thickener
Directions
- 1
Remove the cured pork from the bone, wash and pat dry. Peel and quarter the onion. Wash, peel and roughly chop the carrots. Place the smoked pork loin, smoked pork bone, onion, carrot, peppercorns, cloves and bay leaf in the fat pan of the oven. Pour on approx. 1/4 litre of water. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 45 minutes. Turn the bones in between and add some more water if necessary.
- 2
For the crust, mix mustard, egg yolk and honey. Wash the herbs, dab dry and chop finely except for a little for the garnish. Stir into the mustard mixture. Clean and wash the leek and cut it into pieces of about 6 cm length. Cook in plenty of boiling salted water for about 15 minutes. Drain and allow to cool. Cut leek rolls into quarters lengthwise. Wash the tomatoes, remove the seeds by halving. Cut into slices. Heat the fat in a pan and braise the vegetables for 2 - 3 minutes. Season with salt and pepper. Spread the mustard mixture on the Kassler about 10 minutes before the end of the cooking time and fry until done. Lift the Kassler out of the fat pan and let it rest in the switched off oven.
- 3
Cut leek rolls into quarters lengthwise. Wash the tomatoes, remove the seeds by halving. Cut into slices. Heat the fat in a pan and braise the vegetables for 2 - 3 minutes. Season with salt and pepper. Spread the mustard mixture on the Kassler about 10 minutes before the end of the cooking time and fry until done. Lift the Kassler out of the fat pan and let it rest in the switched off oven. Pour the frying stock through a sieve and dissolve the frying mixture with a little water. Add cream and bring the stock to the boil. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Put the vegetables on a plate and arrange the Kasslerbraten on top. Garnish with fresh herbs
- 4
Pour the frying stock through a sieve and dissolve the frying mixture with a little water. Add cream and bring the stock to the boil. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Put the vegetables on a plate and arrange the Kasslerbraten on top. Garnish with fresh herbs
- 5
Plate and platter: Singer
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