Roast pork with brussels sprouts

Roast Pork with Cabbage Rose is a traditional old German court. Mustard in a small bowl and season with pepper, salt and paprika and rub vigorously so that the pork roast. Heat the fat in a Dutch oven and roast pork is strong all around roast. Onions, leeks, and celery root and cut into fine dice. Roast Pork on a deep plate and put the vegetables in the frying fat anschmoren. Pour red wine and resolve the meat juices. Roast pork with the collected juices in the casserole dish to give back.


Cover and braise a pig roast on medium heat about 90 minutes. Brussels sprouts clean, place in a small saucepan, cover with water and place a lid. Boil Brussels sprouts, turn the temperature back to medium and the Brussels sprouts in about 12-15 minutes is not too soft. Drain, swirl the Brussels sprouts in butter and season with salt and pepper. Noodles in about 10 minutes until al dente. Pork roast in aluminum foil and let rest for several minutes until the meat juices evenly distributed. Puree the gravy, add broth and bring to a boil.

Cornstarch with a little cold water until smooth and bind the gravy with it. Roast pork in a little thicker slices, as previously seen in the picture, with Brussels sprouts on plates and pour the gravy over it. Serve with noodles. Very good and potato dumplings or boiled potatoes fit for roast pork with brussels sprouts.


¤ 1000 g Roast pork
¤ 3 tsp Mustard
¤ Pepper, salt
¤ Paprika
¤ 20 g Fat
¤ 1 Onions
¤ 30 g Leek
¤ 30 g Root
¤ 30 g Celery
¤ Garlic
¤ 1 / 8 L Red wine
¤ 1 / 4 L Broth
¤ 3 tsp Cornstarch
¤ 1000 g Brussels sprouts
¤ 20 g Butter
¤ 400 g Noodles

6 servings – 890 calories per serving, 45 mins Prep – 90 mins Total