Juicy Kasseler with oven vegetables

Name: Juicy Kasseler with oven vegetables
Yield: 1
Ingredients: 1-1.25 kg Pork cutlet (in one piece); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 2 large onions; 1 kg Potatoes; 2 (approx. 500 g) Fennel tubers; 3 Apples; 1 TEASPOON tr. rosemary; 2 TABLESPOONS Apple jelly or apricot jam

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1-1.25 kg Pork cutlet (in one piece)
7-10 Tbsp Pepper
7-10 Tbsp Salt
2 large onions
1 kg Potatoes
2 (approx. 500 g) Fennel tubers
3 Apples
1 TEASPOON tr. rosemary
2 TABLESPOONS Apple jelly or apricot jam

Directions

1
Wash the Kasseler, dab dry and season with ##pepper##. Place on the fat pan. Peel ##onions##, cut into slices and spread around the smoked pork loin. Roast in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 1 1/2 hours.
2
After approx. 15 minutes pour on 1/8 l hot water.
3
##Peel and wash the potatoes, cut them into large pieces and add them to the fat pan about 45 minutes before the end of the frying time.
4
Clean and wash the fennel and cut out the stalk in a wedge shape. Cut the fennel into thin slices. Wash, quarter, core and cut apples into pieces. Mix the fennel, apples and rosemary into the potatoes 30 minutes before the end of the frying time.
5
Pour on 3/8 l hot water. Stir the jelly until smooth and coat the pork loin with it about 15 minutes before the end of the frying time.
6
Remove the cured pork loin, remove from the bone and cut into slices. Season vegetables with salt and pepper. Arrange everything.