Roast pork with warm herb sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and place on a fat pan. Peel onions, cut them into slices and spread them around the meat. 1⁄4 l Pour on water. Cook the smoked pork in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

2. 2

   manufacturer) fry for about 1 hour.

3. 3

   Clean and wash the cauliflower and cut it into florets.

4. 4

   Wash the tomatoes. Wash herbs, shake dry and remove leaves. Put some basil leaves aside for garnishing. Finely chop the remaining herbs.

5. 5

   Cook the cauliflower florets in just under 1⁄2 l boiling salted water for about 10 minutes. Put the tomatoes on the fat pan about 15 minutes before the end of the frying time. Drain the cauliflower and collect the cooking water.

6. 6

   Add the florets to the fat pan.

7. 7

   Heat the butter in a pot. Sauté the flour in it. Stir in cream and cooking water. Bring to the boil while stirring and simmer for about 5 minutes.

8. 8

   Remove the meat from the fat pan and cut open thinly. Serve with vegetables and garnish with basil. Stir the chopped herbs into the sauce. Season to taste with some smoked pork stock, pepper and sugar. Add sauce and possibly stock.

9. 9

   Boiled potatoes go well with it. Drink tip: fine fruity white wine, e.g. a dry Müller-Thurgau.

Nutrition Facts

KCAL
560 kcal

CARBS
13 g

FATS
33 g

PROTEINS
48 g