Kasseler with pepper crust from the roasting tube

Name: Kasseler with pepper crust from the roasting tube
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 800 g); 800 g Potatoes; 4 Tomatoes; 1 Organic Lemon; 2 Bay leaves; 800 g detached pork chop; 2 TABLESPOONS liquid honey; 2 TABLESPOONS coarsely ground pepper; 7-10 Tbsp Salt; 7-10 Tbsp Roasting hose

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

So delicious goes low-fat cooking! The vegetable bed of pumpkin, potatoes and tomatoes catches the gravy for an incomparable aroma

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 800 g)
800 g Potatoes
4 Tomatoes
1 Organic Lemon
2 Bay leaves
800 g detached pork chop
2 TABLESPOONS liquid honey
2 TABLESPOONS coarsely ground pepper
7-10 Tbsp Salt
7-10 Tbsp Roasting hose

Directions

1
Cut the pumpkin into quarters, remove the seeds and wash. Peel and wash the potatoes. Wash the tomatoes. Dice everything roughly and season with lemon peel and laurel.
2
Cut the roasting tube about 20 cm longer than the roast is long. Twist the tube together at one end and close it with the enclosed clip. Open the roasting hose wide to allow as much air as possible to get in. Spread the vegetable and potato mixture in the oven bag.
3
Wash the meat and dab dry. Spread a thin layer of honey all around and sprinkle with pepper. Place the meat on the vegetables. Close the roasting tube with a second clip and put it on the cold baking tray. Cook everything on the lower sliding strip in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.
4
Remove the baking tray and cut open the roasting hose at the top (be careful, hot steam can escape!). Take out the meat and cut it open. Season the vegetable and potato mixture with salt and pepper. Arrange everything.
5
Meat, fish and vegetables are cooked in their own juice in closed bags - no extra fat is necessary. This saves calories, vitamins and taste are preserved. Especially practical: The oven stays clean. For vegetables with little juice, such as carrots or potatoes, add 1-2 tablespoons of water or broth so that steam is formed for cooking. In our recipe the liquid comes from the tomatoes.