Roast leg of pork with cream sauce, potatoes and peas
A fresh, uncured leg of pork browned and then roasted on a bed of onion and carrot until juicy and just cooked through. The juices make a cream sauce with parsley. Serve with boiled potatoes and peas, ideally with pickled cucumber.
- 1 h 40Time
- 40 minHands-on
- 4Portions
- ≈ 38 krper portion
- 800kcal per portion
Ingredients for 4 portions
- 1 kgPork leg, boneless, in one piece
- to tasteSalt
- to tasteBlack pepper
- 1 tspThyme, dried
- 1 tbspButter
- 1Yellow onion
- 2Carrots
- ≈ 3 dlWater
- 1 cubeChicken stock
- 2 dlDouble cream
- 1 tbspCornflour
- ½Parsley, pot
On the side
- 1 kgPotato
- 300 gGreen peas, frozen
Method
- Heat the oven to 175 °C. Pat the joint dry and rub it with salt, pepper and thyme. Brown it all over in the butter in a frying pan.
- Peel the onion and carrots, cut them into chunks and put them in a roasting dish. Set the joint on top, pour in the water and crumble in the stock cube. Push a meat thermometer into the thickest part of the joint.
- Roast in the lower part of the oven until the thermometer reads 70 °C, about 1 hour 10 minutes.
- Peel the potatoes, put them in a saucepan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Lift out the joint, wrap it in foil and let it rest for 10 minutes. Strain the juices into a saucepan.
- Add the cream to the juices and bring to the boil. Mix the cornflour with a little cold water, whisk it in and let the sauce bubble for 3 minutes. Season with salt and pepper and stir in chopped parsley.
- Cook the peas in lightly salted water for 2–3 minutes and drain.
- Carve the pork into thin slices and serve with the cream sauce, potatoes and peas.
The cost is estimated from Swedish grocery prices.
