Cutlet roast

Name: Cutlet roast
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 11
Ingredients: 3.5 kg Pork cutlet roast on the bone without rind (bones cut by the butcher in portions); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 medium-sized onions; 2-3 Carrots; 50 g sweet mustard; 50 g medium hot mustard; 7-10 Tbsp Tomatoes and parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 11

3.5 kg Pork cutlet roast on the bone without rind (bones cut by the butcher in portions)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 medium-sized onions
2-3 Carrots
50 g sweet mustard
50 g medium hot mustard
7-10 Tbsp Tomatoes and parsley

Directions

1
Wash the cutlet roast, dab dry and cut the fat layer diamond-shaped. Sprinkle meat with salt and pepper, place on a fat pan and pour on approx. 200 ml cold water. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 1/2 hours. After approx. 30 minutes, switch the temperature down (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2). Turn the cutlet roast once in a while and scoop it with roast stock.
2
Clean onions and carrots and cut them roughly into pieces. After about half of the frying time, place on the fat pan and add some hot water if necessary. Mix both mustards and spread them on the meat about 45 minutes before the end of the frying time. Now finish frying the meat without turning and scouring. Arrange the cutlet roast on a plate and garnish with tomato and parsley
3
With 12 people: