Roasted Pork on a Bed of Mustard Mashed Potato

2hr 10m
Preparation/cooking time: ca. 50m + Roast in the oven: ca. 80m

For 1 people

Nutritional Information

Contains 594 Kcal


  • 800 g roast pork (neck)
  • 1.5 tbsp. coarse-grain mustard
  • 1 tsp. salt
  • a little pepper
  • a little oil to fry
  • 1 tbsp. butter
  • 1 shallot, finely chopped
  • 2 sprig rosemary
  • 2 dl red wine
  • 3 dl meat bouillon
  • 2 tsp. Maizena cornflour
  • 1 tbsp. water
  • a little salt and pepper to taste
  • 1 kg mealy potatoes, cut into pieces
  • saltwater, boiling
  • 1 dl milk hot
  • a little nutmeg

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  • Coat with mustard, season. Heat the oil in a non-stick frying pan. Brown the meatloaf all over for approx. 10 mins. over a medium heat. Place the meat in an ovenproof dish. Wipe out the frying pan, set aside.
  • Cook in the oven: for approx. 70 mins. in the centre of an oven preheated to 180°C. Remove the meat, cover and leave to stand for approx. 10 mins. before carving.
  • Heat the butter in the set aside frying pan and sauté the shallot. Add the rosemary, tip in the wine and stock, bring to the boil. Stir the cornflour into water and add, stirring with a whisk. Reduce for approx. 10 mins to a fairly thick jus, strain if necessary, season.
  • Cover the potatoes and cook in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob until the potatoes are whitish in colour and dry. Push the potatoes straight into the pan through a sieve. Stir in the butter. Pour in the milk little by little, stirring constantly. Intermittently return the pan to the still-warm hob. Stir briefly and vigorously until the potato mixture is fluffy. Stir in the mustard, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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