Pork Joint In A Mustard Crust - Miele DGC 6000 XL Cookbook

Ingredients
1 kg joint of pork, boned
Salt
Pepper
Oil
1 kg onions
2 cloves of garlic
3 tbsp Dijon mustard
2 tbsp sweet, coarse
grain mustard
250 ml vegetable stock
>> Tip:
Deglaze the universal tray with
water, stock and/or wine, and
purée the contents to make a
sauce. Season with salt, pepper
and cream.
282 Meat

Pork joint in a mustard crust

Serves 4
1
Trim the meat. Mix together
the salt, pepper and oil and
brush the meat with it
2
Coarsely chop the onions and
fi nely chop the garlic.
3
Mix the two types of mus-
tard together and spread
over the meat. Place the meat
in the oven on the rack with the
universal tray underneath and
roast (see below for settings).
4
After the meat has been
cooking for half an hour,
put the onions and garlic in the
universal tray with the stock.
Settings: Step 3
Insert the food probe into the
centre of the food
Function: Combination mode/
Conventional heat
Step 1
Temperature: 100°C
Moisture: 95%
Duration: 15 minutes
Step 2
Temperature: 180°C
Moisture: 50%
Duration: 30 minutes
Step 3
Temperature: 130°C
Moisture: 30%
Core temperature: 75°C
Shelf level:
Rack: 2
Universal tray: 1