Juicy pork rump joint (skinkeculotte) cooked in a creamy sauce with white wine, mushrooms and shallots.
A lovely and slightly different way to serve a joint like this, – full of flavour and simply a wonderfully easy one-pot dish, which was a hit with the whole family here at home.
The joint is browned well on all sides, then goes into the oven to finish cooking in the cream sauce, – you get the most delicious sauce and a beautifully juicy roast.
Serve with rice, roast potatoes, boiled potatoes or a good mash, – the dish goes with most things. Sprinkle with parsley or top with mixed micro herbs.
Dejlig ret
Hej Anette
Tusind tak for din dejlige feedback, det gør mig så glad at høre 🙂
Warm wishes, Dianna
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