Pork with black mustard seeds and roasted vegetables

Ingredients

For the meat

• 800 g pork leg cut into 7-8 slices
• 50 ml milk
• 15 ml white truffle oil
• 15 ml balsamic vinegar
• 1 teaspoon curry powder
• 1/2 teaspoon hot paprika
• 1/8 teaspoon ground nutmeg
• 1 teaspoon black mustard seeds
• 1 teaspoon fennel seeds

For the vegetables

• 600 g potatoes
• 300 g carrots
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 15 ml corn oil
• 1 teaspoon black mustard seeds
• 1 teaspoon fennel seeds
• 250 ml cold water

Preparation

1. Pat the pork leg dry with paper towels. Mix the milk, white truffle oil, balsamic vinegar, curry powder, hot paprika and nutmeg, then coat the slices of meat with the marinade. Cover the dish and refrigerate for 3 hours and 30 minutes. 2. Heat the oven to 160°C. Lightly crush the black mustard seeds and fennel seeds for the meat, sprinkle them over the slices and place the meat with its marinade in an oven-safe dish. 3. Peel the potatoes and carrots and cut them into pieces about 3 cm across. Toss them with the salt, curry powder, sweet paprika and corn oil. Wet the parchment paper with the 250 ml cold water and wring it out well. Place it in a baking tray, with the edges long enough to cover the vegetables, then add the vegetables. 4. Put both dishes in the oven for 50 minutes. The meat and vegetables start to soften, and the marinade gently sizzles in its dish. 5. Lightly crush the mustard seeds and fennel seeds for the vegetables and sprinkle them over the vegetables after the first 50 minutes. Cover them again and bake everything for 10 more minutes at 160°C, until the carrots are tender. 6. Take the tray of vegetables out. Turn the oven up to 220°C and brown the meat for 10 more minutes, until the edges take on some color.