Pork Roast with Wild Mushrooms and Marjoram
Pork roast with onions, wild mushrooms and fresh marjoram is a proper Czech-style Sunday lunch. The meat is first coated in herbs and left to rest so it turns out fragrant and juicy. A smooth roux of milk and plain flour thickens the sauce at the end of roasting. Serve with good-quality pasta.
Prep: 25 min
Cook: 1 h 20 min
Servings: 5
Energy: 317 kcal per serving
Method
01.
Peel the onions and chop them finely, then chop the fresh marjoram.
02.
Clean the pork roast and cut it into thicker slices. Season them with salt and ground mixed peppercorns and coat them generously in the chopped fresh marjoram. For a fuller flavour, gently tap the herbs into the meat with a mallet.
03.
Melt the lard (or oil) in a roasting tin, add the chopped onion, put in the meat slices and sprinkle with a little dried thyme. Leave the meat to rest like this for at least two hours.
04.
Preheat the oven to 200 °C.
05.
Place the roasting tin with the meat in the preheated oven and pour over the stock or water. Reduce the temperature to 170 °C and roast the meat gently for about 40 minutes. Baste it with the pan juices from time to time.
06.
Clean the fresh mushrooms and slice them.
07.
As soon as the meat is almost done, add the sliced mushrooms and roast for a further 10 minutes.
08.
Towards the end of roasting, mix 150 ml of milk or cream with 1 tbsp of plain flour, pour it into the roasting tin and let everything simmer for about 20 minutes more.
09.
Serve with good-quality pasta (pappardelle).
