Roll roast with apple-mustard sauce
easy
105 mins
105 mins
Ingredients
- 800 g Roast pork with crust (from the belly piece)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Soup Greens
- 2 Onions
- 2 Apples
- 3 TABLESPOONS Oil
- 1/4 l apple juice
- 1/4 l clear broth (instant)
- 3 TABLESPOONS sweet mustard
- 500 g Carrots
- 500 g Courgette
- 2 TABLESPOONS Flour
- 5 TABLESPOONS Whipped cream
- 1 potty Tarragon
- 2 TABLESPOONS Butter or margarine
Directions
- 1
Rub roast pork with salt and pepper. Clean, wash and coarsely chop the soup greens. Peel and slice onions. Wash, quarter, core and cut apples into slices.
- 2
Heat the oil in a frying pan and fry the meat all around. Add the prepared ingredients and fry briefly. Mix 1/8 litre apple juice and broth with 2 tablespoons mustard, add. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours.
- 3
Gradually add the remaining stock and juice. Top the roast from time to time. Peel and wash the carrots and cut them into sticks. Cook in boiling salted water for about 12 minutes. Clean, wash and cut the zucchini into pieces.
- 4
Add to the carrots about 5 minutes before the end of the cooking time. Remove the roast, cover and leave to rest. Pass the frying stock through a sieve. Fill up to 1/2 litre with water if necessary. Bring the stock to the boil. Mix flour and cream until smooth, stir into the stock and bring to the boil.
- 5
Season the sauce with salt, pepper and remaining mustard. Wash the tarragon and chop except for a few leaves for garnishing. Stir into the sauce. Heat the fat. Swivel drained vegetables in it. Arrange everything on a plate.
- 6
Garnish with the remaining tarragon.
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