For The Whole Family

Roast Pork with Mushroom Sauce

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Roast Pork with Mushroom Sauce
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1 hr 20 min.

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.


For the pork
1 ⅕ kilograms Young boar haunch (fboneless)
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
freshly ground peppers
¼ tsp cornstarch
For the Brussels sprouts
200 grams Brussels sprouts
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
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.