Pork salmon with colorful pepper crust from the oven
Time
Preparation time: 30 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 30 minutes
A fine meal with no great effort pork salmon with colorful crust from the oven (low method), sweet and sour bacon and mashed potatoes (depending on how you like it).
ingredients
- 1 kilo of pork salmon (pork loin)
- 1 large sprig of rosemary or abundantly dried rosemary
- 2-3 teaspoons of colored pepper (lightly minced between two teaspoons)
- 1 tbsp chilli flakes
- 4 tablespoons mustard (granular Dijon mustard goes well with it)
- 3-4 cloves of garlic (to taste)
For the potato mash
- Firmly cooking 1 kg of potatoes (or prepare puree from the bag as directed)
- 1 tsp nutmeg
- 1 tbsp butter
- 1 pinch of salt
- 150 ml of hot milk (for mashed potatoes)
For the vegetable side dish
- 500 g fresh green beans (alternatively beans made of glass or tin)
- 1 pack of diced lean bacon / ham
- 1 thick (red) onion
- 1 tbsp butter
- 1 tbsp olive oil
- some flour for dusting
- 200 ml vegetable broth
- 1 tablespoon of herbal vinegar
- 1 tsp sugar
- 1 teaspoon coarse sea salt
- 1 tsp savory
- 1/2 teaspoon black pepper
preparation
Mix a paste (rub) with mustard, chili, salt and colored pepper and work well with pressure all around in the roast piece. (Suggestion: tie the roast with kitchen yarn so that garlic cloves and fresh herbs can be put in, for example). Fix the sprig of rosemary above, garlic to taste laterally / below to stick - if not worked with yarn, then possibly use toothpick for the garlic.
Butter with a little olive oil (the butter burns by the addition of oil is not so easy) or clarified butter in a pan, fry the roast on all sides for about 4-5 minutes and remove.
Then place the meat in a baking dish and cook in the preheated oven at 80 degrees for about 2 hours to core temperature 65 degrees.
Clean the beans shortly before the end of the cooking time and cut into pieces of approx. 3 cm in length. Cook in salted water with savory bites.
Heat the butter (clarified butter or fried cream), fry the diced onion and the bacon in a glassy sauce. Dust some flour, sauté and deglaze with the hot / warm broth. The binding is tasted with herbal vinegar or lemon, salt and pepper, possibly sugar.
The? Brandy? Put over the beans, fold gently and serve to the juicy meat. Incidentally, fresh beans retain their green color when quenched in ice-water after blanching / cooking. These match spring potatoes or potato mashed potatoes.
However, if it goes after my husband and his sports friends, it does not need this "bells and whistles" and a fresh farmhouse bread and an ice-cold beer is enough!
