Peel and halve the shallots. Heat oil in a roasting pan and fry the smoked pork on all sides. Add shallots and fry briefly. Extinguish with wine and continue to fry in the oven for 15 minutes.
Stir the jam, mustard and spices, spread a third of it on the meat. Continue roasting for half an hour, repeatedly pouring the meat with the roast stock.
Chop the pine nuts, fold them into the remaining jam form, coat the top of the casselier evenly. Roast for another 15 minutes. Remove meat from roasting pan.
Pour roast stock with whipping cream and beef broth, boil, season strongly with salt and freshly ground pepper.
Serve with green vegetables.
E-kitchen stove: degrees: 200
Tip: Stock up on high-quality spices – it pays off!