🍽️ Tender meat roll in mustard-wine sauce with mushroom and root vegetable medley

Name: Tender meat roll in mustard-wine sauce with mushroom and root vegetable medley
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g pork roast from the leg, without rind (have the butcher cut it into a flat slice); salt, pepper from the mill; 3 tbsp medium-hot mustard; 6 paper-thin slices Black Forest ham; 4 sprigs tarragon; 2 tbsp oil; 2 onions; 1 bay leaf; 2 allspice berries; 300 ml dry white wine; 750 g small potatoes; 1 large jar salsify; 200 g fresh porcini mushrooms; 4 tbsp butter; 1 bunch flat-leaf parsley; 1 tbsp powdered sugar; 200 ml whipping cream

780 kcal · 30 min · 4 servings

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Ingredients

800 g pork roast from the leg, without rind (have the butcher cut it into a flat slice)
salt, pepper from the mill
3 tbsp medium-hot mustard
6 paper-thin slices Black Forest ham
4 sprigs tarragon
2 tbsp oil
2 onions
1 bay leaf
2 allspice berries
300 ml dry white wine
750 g small potatoes
1 large jar salsify
200 g fresh porcini mushrooms
4 tbsp butter
1 bunch flat-leaf parsley
1 tbsp powdered sugar
200 ml whipping cream

Instructions

1. Pat the meat dry with kitchen paper and season it generously with salt and pepper.
2. Lay the meat flat on a clean work surface.
3. Spread two tablespoons of mustard evenly over the surface of the meat.
4. Cover the meat with the slices of ham.
5. Rinse the tarragon under cold water and set aside a few small sprigs for decoration.
6. Carefully pick the remaining tarragon leaves off the stems.
7. Distribute the tarragon leaves evenly over the ham.
8. Roll the meat up tightly.
9. Tie the roll securely with kitchen twine at several points.
10. Heat oil in a large casserole dish.
11. Fry the meat roll on all sides until it is browned.
12. Peel the onions and cut them into wedges.
13. Distribute the onion wedges, bay leaves, and allspice berries around the meat in the casserole.
14. Deglaze the meat with white wine.
15. Close the lid and let the meat simmer for 45 to 55 minutes.
16. Wash the potatoes thoroughly under running water.
17. Cook the potatoes in salted water for 20 to 25 minutes until tender.
18. Drain the cooking water and let the potatoes steam for a moment.
19. Allow the potatoes to cool down briefly.
20. Let the asparagus ferns drain well in a sieve.
21. Cut the asparagus ferns into smaller pieces if necessary.
22. Clean the porcini mushrooms and slice them.
23. Heat two tablespoons of butter in a large frying pan.
24. Fry the porcini slices in the hot butter.
25. Add the asparagus ferns to the pan and heat them through briefly.
26. Rinse the parsley, shake it dry, and chop the leaves finely.
27. Season the vegetables with salt and pepper.
28. Fold the parsley into the warm vegetables.
29. Peel the cooled potatoes.
30. Heat the remaining butter in a non-stick frying pan.
31. Fry the potatoes in the butter until golden brown on all sides.
32. Sift powdered sugar over the potatoes.
33. Shake the pan briefly to melt the sugar and coat the potatoes.
34. Remove the meat roll from the casserole and keep it warm.
35. Pour the roasting juices through a fine sieve into a clean pot.
36. Add the cream to the stock and reduce the sauce to a creamy consistency over high heat.
37. Stir mustard into the sauce.
38. Finally, season the sauce to taste with salt and pepper.
39. Slice the meat roll into thick slices.
40. Arrange the meat slices with the vegetables and potatoes on the plates.
41. Garnish the dishes with the reserved tarragon sprigs and serve.

Nutrition per serving

kcal: 780
Protein: 42 g · Fett/Fat: 48 g · Carbs: 38 g