Saint Hubert roast pork

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

This Saint Hubert-style pork roast leans into the old habit of pairing pork with a slightly sweet, slightly tangy sauce. Red wine, mustard and redcurrant jelly give it a classic festive feel without making it fussy.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Pork roast – 1 kg
• Butter – 40 g
• Carrot – 1
• Onion – 1
• Red wine – 250 ml
• Redcurrant jelly – 2 tbsp
• Mustard – 1 tbsp
• Cream – 2 tbsp
• Thyme – 2 sprigs
• Salt and black pepper – to taste

Method

1. Brown the pork in butter until well coloured, then add the carrot, onion and thyme to the pan.
2. Roast the meat gently, adding a splash of water if the juices reduce too far.
3. Remove the pork and keep it warm while you deglaze the pan with red wine.
4. Whisk in the redcurrant jelly and mustard and reduce the sauce until glossy, then finish with cream for roundness.
5. Slice the roast and serve with the wine sauce spooned generously over the meat.