Roast pork with herbs

1. Remove the pork from the refrigerator about 30 minutes before you intend to prepare it.

2. Peel and mince the garlic. Remove the herb leaves from the stems and chop finely. Mix everything together with the mustard.

3. Season the inside of the meat with salt and pepper, then spread the herb mustard on top. Roll it up tightly and tie it with kitchen twine.

4. Peel and dice the onions and carrots. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, pat the roast dry with a paper towel and sear the rolled roast on all sides.

5. Add the diced onions and carrots and cook these too. Season with salt and pepper, then deglaze with broth and apple cider or juice.

6. Cover with the Secuquick softline and close the lid. Heat the pot on level 6 up to the turbo window, switch to level 2 and cook for approx. 45 minutes in the turbo area.

7. Once the cooking time is over, depressurize the pot and remove the Secuquick. Stir 2 tablespoons of the juices from the meat into the honey and soy sauce, then spread this mixture on the roast.

8. Place the pot in the upturned lid, cover it with the Navigenio upside down, switch to low level and gratinate the meat for approx. 10 minutes, until the surface is slightly crispy.

9. Remove the meat, carve it into slices and keep warm. Puree the sauce, season to taste and serve with the meat.