Pork roast

To marinate Ingredients

Pork	1 kg Piece
Senf Mustard Paste	2 tbsp
Ginger paste	1 tbsp
Honey (Ahornsirup)	2 tbsp
Tomatoe sauce	½ tbsp.
Chilli powder	1 tsp
Curry leaves	1 spring
Salt	1 tsp

 Ingredients

Onion cut into round pieces	500 gm
Carrot cut into round pieces	500 gm
Garlic cloves from one garlic
Capsicum cut into strifen	Red, Green, Yellow 1Each
Salt	1 tsp

Preparation

Mix all the ingredients for the first table together. Keep half of it aside and coat the meat with the rest and allow to marinate for at least half an hour. Preheat the oven to 240 C, place the meat in an oven tray and bake for 30 minutes. Reduce heat to 180 C. Mix the ingredients from the second table with the paste (ingredients from the first table) kept aside and place into the oven tray and bake for another 30 minutes. Turn the vegetables over and bake for another 30 minutes. Take out of the oven, cover with aluminium foil or with another oven plate of the same size and allow to cool.
Cut the meat into pieces and serve along with the vegetables. Serves 4 – 5 persons. Serve with mushroom sauce.