800 g (1 1/2 lbs.) pork roast or tenderloin
Salt
Pepper
4 tbsp. mustard
4 tbsp. butter
2 dl white wine (3/4 c.
2 dl (3/4 c.) bouillon
3 carrots
1 onion
1 kg (2.2 lbs.) sm. new potatoes
2 tbsp. butter

Sprinkle meat with salt and pepper; brush generously with mustard. Put in a casserole dish. Heat butter until hot and pour over meat. Bake in a preheated 200 c (390 F) degree oven. After 10 minutes, add the wine and continue to bake; baste often. If necessary, add bouillon from time to time. Chop the carrots and onion. After 1 hour, arrange the vegetables around the meat. Leave in for 30 more minutes. Boil the potatoes in a small amount of water until semi- tender. Drain. Saute in the remaining butter until brown. Add to the meat 5 minutes before serving and cover with gravy.

Note: If new potatoes are not available, use big ones. Peel and cut up.