Spicy pork croquette

Preheat the oven to 175 ° C. In a bowl, mix half of the butter with the mustard, parsley, lemon zest, some salt and freshly ground black pepper. Rub the pork roasts in half of this mixture and place them in the roasting tray.

Cut the leek into rings of 2 cm thick cut the carrot into thick slices. Peel the potatoes and cut into large pieces. Then divide the carrot, leek and potatoes around it. Sprinkle with salt, pepper and 1 to 2 tablespoons of lemon juice. Put the rest of the butter in lumps on the vegetables.

Slide the roasting tray into a ridge in the middle of the oven and bake in brown and cooked for 30-40 minutes. Season the vegetables regularly, scoop some of the frying liquid over the meat.

Spoon the vegetables in a warm dish and keep warm in the switched off oven. Let the meat rest on a shelf for 5 minutes and boil the frying liquid in a pan into a nice gravy. Cut the meat into slices and serve with the vegetables. Serve the gravy.