Cold Pork Roast with Tomato Dressing

Ingredients

• 800 g pork roast (nutty)
• 1 tbsp mustard
• Salt
• Pepper (freshly ground)
• 3 tbsp oil
• 500 ml vegetable broth
• 0.5 tbsp dried herbs de Provence
• 1 bay leaf
• juice of one lemon
• 6 tbsp Olive oil
• Salt
• rosemary needles (1 tsp fresh chopped each)
• mint (1 tsp fresh chopped each)
• freshly ground pepper
• 40 g fresh parmesan
• 2 ripe tomatoes
• mint for garnish

Instructions

1. 1.

   Brush the meat with mustard, salt and pepper.

2. 2.

   Heat the oil in a pot, sear the meat over high heat all sides.

3. 3.

   Add broth, herbs and bay leaf. Cover and simmer 1½ hours on low heat.

4. 4.

   Remove the meat from the pot and let it cool.

5. 5.

   Slice the meat thinly with a sharp knife and arrange on four plates. Briefly blanch the tomatoes, shock them, peel, quarter, deseed and dice them.

6. 6.

   Whisk lemon juice and salt well, then whisk in the oil and stir in the herbs. Spread the dressing over the carpaccio. Sprinkle with pepper. Grate parmesan finely over it, scatter tomato cubes and garnish with mint as desired.