Kasseler roast with herb sauce

Name: Kasseler roast with herb sauce
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1.2 kg tripped chop of Kasseler; 18 cherry tomatoes; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Balsamic Vinegar; 1 (250 g) Pack. Edible curd cheese (20 % fat); 200 g liquid sour cream; 150 g Whole milk yoghurt (3,5 %); 7-10 Tbsp Juice of 1 lemon; 1 collar Chervil, dill, parsley and basil; 1 Beet Cress; 2 medium red onions; 7-10 Tbsp Parsley and basil; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.2 kg tripped chop of Kasseler
18 cherry tomatoes
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Balsamic Vinegar
1 (250 g) Pack. Edible curd cheese (20 % fat)
200 g liquid sour cream
150 g Whole milk yoghurt (3,5 %)
7-10 Tbsp Juice of 1 lemon
1 collar Chervil, dill, parsley and basil
1 Beet Cress
2 medium red onions
7-10 Tbsp Parsley and basil
7-10 Tbsp Grease

Directions

1
Wash the cured pork loin and pat dry. Place on a fat pan coated with oil and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 1 hour. In the meantime, wash and drain the cherry tomatoes and carve them crosswise.
2
Heat the oil in a frying pan and briefly fry the cherry tomatoes in it. Remove. Season with salt and pepper and sprinkle with vinegar. Stir curd, sour cream and yoghurt until smooth. Season to taste with salt, pepper and lemon juice.
3
Wash the herbs, except the cress, dab dry and chop finely. Put something aside for garnishing. Add the remaining herbs to the quark mixture and puree finely with a hand blender. Peel and chop the onions.
4
Cut the cress from the bed, mix with the onions and remaining herbs. Slice the Kasseler thinly and arrange on a plate with some tomatoes. Sprinkle Kasseler with onion-herb mixture.
5
Garnish with basil and parsley. Serve sauce and remaining tomatoes separately.