Roast Pork with Mushroom Sauce
Healthy, because
Even smarter
Compared to pork, the fresh leg of pork is definitely healthier, because it is free of harmful substances from species-appropriate husbandry. Together with the potato biscuits as a satiating side dish and the brussels sprouts with their abundant vitamins, the fresh leg is a balanced, festive dish. However, as it is quite opulent, we should only enjoy it in moderation.
If it is not a porcini mushroom season (August to October), you can use cultivated mushrooms like mushrooms, they are available all year round.
Ingredients
- For the pork
- 1 ⅕ kilograms Young boar haunch (fboneless)
- salt
- freshly ground peppers
- noble, sweet paprika
- 120 grams onions
- 80 grams carrots
- 50 grams Leeks
- 30 grams Parsnips
- 3 Tbsps vegetable oil
- 2 thyme
- 1 bay leaf
- 300 milliliters Game stock
- For the sauce
- 50 grams onions
- 250 grams Porcini mushroom
- 10 grams butter
- 120 milliliters Whipped cream
- salt
- freshly ground peppers
- ¼ tsp cornstarch
- For the Brussels sprouts
- 200 grams Brussels sprouts
- salt
- 30 grams butter
- 30 grams onions
- 40 grams Bacon (raw, smoked, fatty)
- freshly ground peppers
- grated Nutmeg
- For the potatoes
- 500 grams floury Sweet potato
- 2 egg yolks
- 20 grams butter
- 2 Tbsps Sour cream
- salt
- Nutmeg (freshly grated)
- 2 Tbsps sunflower oil
- 20 grams butter
- For preparing
- Bakers twine
- Aluminum foil
Preparation steps
For the pork: Tie pork with kitchen twine. Season with salt, pepper and paprika. Peel or rinse vegetables, as needed, and cut into 1.5 cm (approximately 1/2 inch) pieces. Heat oil in a roasting pan and sear pork on all sides. Add vegetables and cook briefly. Add thyme and bay leaf. Roast in an oven preheated to 190°C (approximately 375°F) for about 60 minutes. Baste throughout with game stock.
For the sauce: Peel and mince onions. Rince porcini and pat dry, cut larger pieces in half. Heat butt in a pan and sauté onions for 2-3 minutes. Add cream and boil.
Remove pork from oven and remove kitchen twine. Wrap pork in foil to let rest and keep warm. Pour pan juices through a fine sieve and reduce over low heat to about 150 ml (approximately .6 ounces). Stir in cream mixture and simmer for 5 minutes. Add mushrooms and cook for 3-4 minutes. Set aside and keep warm.
For the potatoes: Rinse potatoes, cover with water and boil until tender, about 20 minutes. Strain, peel and press through a potato ricer while still warm. Combine potatoes, yolks, butter, sour cream, salt and nutmeg and process everything into a smooth dough.
Shape potato dough into balls, about 20 grams (approximately .7 ounces) each and press it flat into disks. Heat oil in a pan and cook potatoes until golden on both sides. Remove and drain on paper towels.
For the Brussels sprouts. Rinse Brussels sprouts, cut in half and boil in salted water for 12-15 minutes. Shock in ice water and place on 2 baking sheets. Heat butter in a pan and cook bacon. Add onions and sauté until soft. Add Brussels sprouts and cook for 3 minutes. Season with salt and pepper.
Thicken sauce with equal parts cornstarch and water. Slice roast and plate. Drizzle with sauce and serve with Brussels sprouts and potatoes.
