Pork Roast With Potato, Cheese And Sauerkraut Topping - cooking recipe

Ingredients

400 g firm potatoes, peeled and cut into small cubes
1/2 bunch flat-leaf parsley, chopped finely
4 tbsp mustard
4 tbsp breadcrumbs
1 kg boned pork roast (keep the bone)
2 tbsp oil
1 None onion, peeled into thin strips
1 None apple, cored and cut into thin wedges
1 can (850ml) sauerkraut
2 None bay leaves
100 ml apple juice

Preparation

Preheat the oven to 325\u00b0F. Boil the potatoes in salted water for about 10 mins until tender. Mash the potatoes with the mustard, parsley, breadcrumbs and cheese and season to taste. Heat the oil in a roasting pan over high heat and sear the pork all over. Place the pork on a roasting rack and spread the potato mixture over it. Roast for about 1 1/2 hours, covering it with foil after 50 mins.
Remove the pork and roasting rack from the pan and keep the roast warm. Briefly saute the onion in the roasting pan and add the sauerkraut, bay leaves, pork bone and apple juice. Simmer, covered over a low heat, stirring occasionally for about 25 mins. After 15 mins remove the bone and add the apple slices.
Serve the pork on a platter with the sauerkraut around it and mustard on the side.