Roast Pork in White Wine and Mustard Sauce with Porcini Salsify Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 738 kcal | (35 %) | ||
| Protein | 55.4 g | (57 %) | ||
| Fat | 41.7 g | (36 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- Ingredients
- 800 grams Roasted pork (from the leg, without rind, cut into a flat disk from the butcher)
- salt, freshly ground pepper
- 3 Tbsps medium hot Mustard
- 6 thin slices Black Forest hams
- 4 stalks Tarragon
- 2 Tbsps vegetable oil
- 2 onions
- 1 bay leaf
- 2 allspice
- 300 milliliters dry white wine
- 750 grams small potatoes
- 1 large jar Salsify
- 200 grams fresh Porcini mushroom
- 4 Tbsps butter
- 1 bunch smooth parsley
- 1 Tbsp powdered sugar
- 200 milliliters Whipped cream
Preparation steps
Rinse pork, pat dry and season with salt and pepper. Place on a work surface and sprinkle with 2 tablespoons of mustard. Top with ham. Rinse tarragon, setting some aside for garnish, and pluck leaves from the stems. Lay tarragon over the ham. Roll up the pork and tie with kitchen string. Heat oil in a roasting pan. Sear meat on all sides. Peel and slice onions. Spread onions, bay leaf and allspice berries on the meat. Pour in white wine, cover and simmer for 45-55 minutes.
Rinse potatoes and boil for 20-25 minutes in boiling salted water. Drain, let dry and cool for a moment.
Drain salsify through a sieve. Cut into smaller pieces, depending on the size. Rinse and slice porcini mushrooms. Heat 2 tablespoons of butter in a large skillet and sauté porcini mushrooms in it. Add the salsify. Rinse parsley, shake dry and finely chop the leaves. Season vegetables with salt and pepper and stir in parsley.
Peel the potatoes. Heat remaining butter in a pan and fry potatoes, sprinkling powdered sugar through a sieve over potatoes and stir well.
Remove pork roast from roasting pan and keep warm. Pour gravy through a sieve into a saucepan. Add cream and bring to a boil over high heat until creamy. Stir in mustard and season with salt and pepper. Cut meat into slices and serve with vegetables and potatoes, garnish with tarragon and serve.
