Cutlet roast with vegetables
easy
90 mins
90 mins
Ingredients
- 1 Pork loin roast approx. 1.6 kg (with bone)
- 7-10 Tbsp Salt
- 7-10 Tbsp milled pepper
- 700 g waxy potatoes
- 30 g Butter or margarine
- 30 g Flour
- 1/4 l Milk
- 1/8 l Vegetable broth
- 100 g Whipped cream
- 1 Bay leaf
- 450 g frozen "Leipziger Allerlei"
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Laurel and parsley leaves
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Remove the meat from the bone, rub it all around with salt and pepper, put it back on the bone and tie it up with kitchen string. Place the roast on a baking tray with the meat side up. Roast in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 1 hour, then finish roasting for another 15-20 minutes (electric cooker: 200°C/ gas: level 3). In the meantime, peel, wash and dice the potatoes. Melt the fat and sweat the flour in it while stirring. Gradually stir in milk, stock and cream. Bring the sauce to the boil, add the potato cubes and bay leaf and cook over a mild heat for about 10 minutes. Stir from time to time. Add the frozen vegetables and heat in the sauce over a mild heat for about 10 minutes. Remove the roast from the oven and cover with foil. Pour gravy through a sieve to the vegetables. Season vegetables with salt, pepper and lemon juice. Cut the meat and arrange it on a plate with the vegetables. Serve with laurel and parsley leaves
- 2
Per portion (with 6 people) approx. 2390 kJ/ 570 kcal. E 53 g/ F 27 g/ KH 27 g. Per portion (with 4 persons) approx. 3570 kJ/ 850 kcal. E 79 g/ F 41 g/ KH 41 g
- 3
Plate: Wedgwood
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