Glazed Kasselerbraten with corn and baked potatoes

Name: Glazed Kasselerbraten with corn and baked potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg boneless pork; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Honey; 4 Corncob; 7-10 Tbsp Salt; 8 medium-sized potatoes; 20 g Butter or margarine; 1 TABLESPOON chopped parsley; 250 g sour cream; 7-10 Tbsp Parsley and lemon; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg boneless pork
1 TABLESPOON Lemon juice
2 TABLESPOONS Honey
4 Corncob
7-10 Tbsp Salt
8 medium-sized potatoes
20 g Butter or margarine
1 TABLESPOON chopped parsley
250 g sour cream
7-10 Tbsp Parsley and lemon
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and place on the fat pan of the oven. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 3/4 hours. Mix lemon juice and honey and brush the roast with it several times during the last 10 minutes.
2
In the meantime, clean and wash the corn cobs and cook in boiling salted water for 20 minutes. Brush potatoes thoroughly, dab dry and wrap in aluminium foil. Put them on the fat pan 1 hour before the end of the frying time.
3
Take the meat out, let it rest for a while and cut it into slices. Put the meat on a plate. Drain the corn on the cob and put it on the plate. Add fat flakes and parsley. Cut the baked potatoes open, add some sour cream and add them.
4
Garnish plate with parsley and lemon.