Cutlet roast and cut beans

Name: Cutlet roast and cut beans
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1.2 kg Pork cutlet roast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Cutting beans; 4 medium-sized onions; 1 untreated lemon; 1 package (75 g) Bacon; 1 Pot of chives; 1 collar flat leaf parsley; 3 TABLESPOONS coarse mustard; 4 TABLESPOONS mayonnaise; 150 g Skimmed milk yoghurt; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp slice of lemon and parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1.2 kg Pork cutlet roast
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Cutting beans
4 medium-sized onions
1 untreated lemon
1 package (75 g) Bacon
1 Pot of chives
1 collar flat leaf parsley
3 TABLESPOONS coarse mustard
4 TABLESPOONS mayonnaise
150 g Skimmed milk yoghurt
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp slice of lemon and parsley

Directions

1
Wash the roast and dab dry. Rub with salt and pepper and place on the fat pan of the oven. Braise in the preheated oven for about 1 3/4 hours. In the meantime clean, wash and cut the beans into small pieces. Pre-cook in boiling salted water for 15 minutes, then drain. Peel and slice the onions. Wash lemon thoroughly, cut into large pieces.
2
Spread prepared ingredients and bacon around the roast for the last 20 minutes. Wash and chop the herbs. Spread the roast with 2 tablespoons of mustard 15 minutes before the end of the cooking time. Spread herbs on top (keep 1 tablespoon of herbs). For the sauce, mix mayonnaise, yoghurt, remaining mustard and retained herbs. Season to taste with salt, pepper and lemon juice. Serve everything garnished with lemon slices and fresh parsley
3
Plate: Siebers Präsente