Cutlet roast with vegetables and pesto crust

Name: Cutlet roast with vegetables and pesto crust
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg released pork chop (in the piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 3/8 l Vegetable broth (instant); 1/8 l dry white wine; 8 Juniper berries; 1/2 glass (50 g) [...]; 300 g Carrots; 3 Kohlrabi (about 125 g each); 400 g Broccoli; 100 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg released pork chop (in the piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
3/8 l Vegetable broth (instant)
1/8 l dry white wine
8 Juniper berries
1/2 glass (50 g) [...]
300 g Carrots
3 Kohlrabi (about 125 g each)
400 g Broccoli
100 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Sweet peppers
7-10 Tbsp Basil

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Heat the oil in a roasting pan, fry the meat all around, deglaze with stock and wine. Add juniper berries. Cook meat in a preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 1 3/4 hours. 15 minutes before the end of the cooking time, spread half of the pesto on the roast. In the meantime clean, wash and slice the carrots. Clean, wash and cut kohlrabi into sticks. Clean, wash and cut broccoli into florets. Cook carrots and kohlrabi in boiling salted water for 15-20 minutes. Add broccoli about 5 minutes before the end of the cooking time and cook until done. Remove roast from the oven, pour roast stock into a pot, add cream and remaining pesto, bring to the boil, stir in sauce thickener and season to taste with salt, pepper and paprika. Arrange meat, vegetables and sauce on a plate and serve garnished with basil as desired. Add the rest of the sauce extra
2
Dishes: Altalena
3
Glass: Nachtmann-Spiegelau