Roast pork with pears and beans

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Wash herbs, shake dry. Set aside 2 stems of rosemary and half of the thyme. Pluck needles and leaves from the remaining herbs and chop them. Mix mustard and chopped herbs, season with salt and pepper.

2. 2

   Grease the fat pan of the oven with oil. Wash the meat and dab dry, cut the rind into a diamond shape. Coat the meat sides of the roast with mustard paste. Place the meat side down on the fat pan.

3. 3

   Rub the rind with caraway and about 1 teaspoon salt. Roast in the preheated oven, 2nd rail from below (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 1/2 hours.

4. 4

   Onions peel and quarter. About 1 1/2 hours before the end of the frying time, spread half the onions around the roast. Approx. 1 hour before the end of the frying time, add 600 ml of hot water. Wash the beans, drain well and clean.

5. 5

   Cook the beans in little boiling salted water for 15-20 minutes. Wash parsley, shake dry and, except for a little bit to the G

6. 6

   Mix 1 tsp salt, honey and 2-3 tbsp cold water. Wash and halve the pears. About 30 minutes before the end of the cooking time, spread the pears, remaining onions, rosemary and thyme around the roast and braise them together.

7. 7

   At the end of the roasting time, increase the oven temperature (electric oven: 225 °C/ circulating air: 200 °C/ gas: see manufacturer). Brush the crust with the salted water-honey mixture, turn the pears and continue frying for 20-30 minutes until the rind is crispy.

8. 8

   Drain the beans and toss them in a pot with fat and chopped parsley. Arrange roast and cut into slices. Garnish beans with parsley and add.

Nutrition Facts

KCAL
810 kcal

CARBS
25 g

FATS
50 g

PROTEINS
63 g