Pork Roast a la EsterhazyPork Roast With Sauce Pork with Cream Cheese Filling

Pork Roast With Sauce

1 kg / 2 lb
3 tsp

20 g / 0.6 oz

90 g / 3 oz
125 ml / 0.5 cup
250 ml / 1 cup
3 tsp
pork roast
pepper, salt
ground red pepper
clarified butter
red wine
meat broth
starch flour

Serves 6 - 259 cal per serving
Prep-time: 45 min. - Total-time: 90 min.
I use pork roast with sauce in several recipes as an ingredient. Most of the time if you prepare pork roast there's going to be a left over you can use on the next day for another dish. In my recipes I always use pork roast based on this recipe. Brush pork roast with mustard and season with pepper, salt and paprika. In a stewpot heat clarified butter and sear the pork roast all around. Finely dice onions, garlic and greens and sauté with the pork roast. Remove the pork roast from the pot and put on a plate. Add red wine and dissolve drippings. Put the pork roast back in the pot. Cover and let stew on low heat for about 90 minutes. Remove the pork roast. Blend the sauce using a stick mixer and fill up with broth. Bring the sauce to a boil. Make a slurry from the starch flour and a little cold water and thicken the sauce. You can also serve this pork roast as a main dish with vegetables and pasta, potatoes or dumplings on the side.

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