Mustard-Crusted Pork Roast
A fresh pork roast with a mustard crust from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g pork neck (with skin)
- freshly ground pepper
- 500 g waxy potatoes
- 500 g carrots
- 3 Garlic cloves
- Salt
- 3 tbsp medium-hot mustard
- 50 g clarified butter
- 50 g breadcrumbs
- 2 tsp fresh rosemary
- thyme
- 0.3 l meat broth
Instructions
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1.
Preheat the oven to 200°C. Wash the pork under running water, pat dry with paper towels, and rub generously with pepper. Place it fat side down in a roasting pan and sear in the oven for 15 minutes. Meanwhile, peel and quarter the potatoes.
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2.
Peel the carrots, cut them lengthwise into halves, then slice into rounds. Flip the roast in the pan and cook for another 10 minutes. Finely chop the garlic cloves, mix with a pinch of salt, mustard, oil, and breadcrumbs to form a paste.
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3.
Chop rosemary and thyme and stir them into the paste. Brush the pork thickly with this mixture. Arrange the vegetables around it, pour in the broth, and roast for 75-90 minutes, basting the veggies with pan juices every now and then.
