Schweinekrustenbraten

Ingredients

• 1 kg lean pork neck (or cutlet piece)
• Pepper (freshly ground)
• 4 tbsp mustard
• 4 tbsp clarified butter
• Salt
• 2 sprigs marjoram
• 2 sprigs thyme
• 300 ml white wine
• 200 ml meat broth
• 5 carrots
• 2 onions
• 1 new potato

Instructions

1. 1.

   Preheat the oven to 240°C. Rub the pork with pepper and coat with mustard. Add 2 tbsp clarified butter to a roasting pan and heat in the oven. Sear the pork on all sides until browned. Add salt, marjoram, thyme, and wine.

2. 2.

   Reduce heat to 200°C. Continuously baste the pork with the pan juices. Gradually add broth as needed. Peel and roughly chop carrots and onions. After 40 minutes, add the chopped vegetables to the roast and simmer for another 40 minutes.

3. 3.

   Peel potatoes, cut into pieces, and parboil until just tender. Fry in remaining butter until golden yellow. Five minutes before serving, add them to the pork and pour over the roasting jus. Serve with fresh apple wine.