Roast pork with pineapple and spring onion crust

Name: Roast pork with pineapple and spring onion crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.3 kg loin of pork chop (in the piece; have the butcher add the bones); 1/2 can(s) (446 ml; separation weight : 280 g) Pineapple Grater; 1 collar Spring onions; 1 Egg Yolk; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Carrots; 1 can(s) (425 ml; separation weight : 285 g) Vegetable corn; 20 g Butter; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley and marjoram

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.3 kg loin of pork chop (in the piece; have the butcher add the bones)
1/2 can(s) (446 ml; separation weight : 280 g) Pineapple Grater
1 collar Spring onions
1 Egg Yolk
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Carrots
1 can(s) (425 ml; separation weight : 285 g) Vegetable corn
20 g Butter
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley and marjoram

Directions

1
Wash the meat, dab dry and place on the bone. Place on the fat pan of the oven and roast in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 1 hour.
2
Gradually pour on 1/4 litre of water. In the meantime, drain and squeeze out the pineapple. Clean and wash spring onions and cut into fine rings. Mix pineapple, 1/4 of the spring onions, egg yolk and breadcrumbs.
3
Season with salt and pepper. Press down on the surface of the roast about 15 minutes before the end of the cooking time. Clean, peel and slice the carrots diagonally. Cook in boiling salted water for 5-6 minutes.
4
Drain on a sieve. Drain the corn as well. Heat butter in a pot and fry the carrots, corn and the remaining spring onions for 4-5 minutes at medium heat.
5
Season with salt and pepper. Remove the roast and let it rest. Pour stock through a sieve and fill up to 1/2 litre with water. Put into a pot, bring to the boil and sprinkle in sauce thickener while stirring.
6
Season to taste with salt and pepper. Arrange roast and vegetables with some sauce on a plate. Serve garnished with parsley and marjoram. Remaining sauce extra is enough.