Pork cutlet roast à la Romana

Name: Pork cutlet roast à la Romana
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg detached pork chop; 2 Garlic cloves; 1/2 bunch Thyme and parsley; 1 TEASPOON grated lemon peel from an untreated lemon; 4 TABLESPOONS Olive oil; 2 Lemon slices; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 4 Tomatoes; 2 can(s) (425 ml each) great ital. Beans; 1 can(s) (425 ml) Artichoke Hearts; 1 TEASPOON Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg detached pork chop
2 Garlic cloves
1/2 bunch Thyme and parsley
1 TEASPOON grated lemon peel from an untreated lemon
4 TABLESPOONS Olive oil
2 Lemon slices
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
4 Tomatoes
2 can(s) (425 ml each) great ital. Beans
1 can(s) (425 ml) Artichoke Hearts
1 TEASPOON Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Wash the roast and pat dry. Cut 3 deep pockets lengthwise. Peel garlic and press it through a garlic press. Wash the herbs and chop them coarsely. Mix garlic, herbs, lemon peel and 2 tablespoons of oil and fill into the pockets. Cover roast with lemon slices, then wrap with kitchen string.
2
Season all around with salt and pepper. Place on a fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 50 minutes. After 1/2 hour, deglaze every 10 minutes with 200 ml of water. In the meantime, clean and wash the spring onions and cut them into rings. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Put the inside of the tomatoes on the fat pan. Rinse and drain the beans and artichoke hearts. Cut the artichokes a little smaller. Heat 2 tablespoons of oil in a frying pan. Sauté the spring onions briefly in it, add the beans and artichokes.
3
Cut the flesh into small cubes. Put the inside of the tomatoes on the fat pan. Rinse and drain the beans and artichoke hearts. Cut the artichokes a little smaller. Heat 2 tablespoons of oil in a frying pan. Sauté the spring onions briefly in it, add the beans and artichokes. Season with salt and pepper, add tomatoes and toss briefly. Remove the roast, pour the roast stock through a sieve, bring to the boil briefly. Stir the starch and some water until smooth and thicken the stock with it. Bring to the boil while stirring, season to taste with salt and pepper. Cut the roast open, arrange with the vegetables and sauce
4
Season with salt and pepper, add tomatoes and toss briefly. Remove the roast, pour the roast stock through a sieve, bring to the boil briefly. Stir the starch and some water until smooth and thicken the stock with it. Bring to the boil while stirring, season to taste with salt and pepper. Cut the roast open, arrange with the vegetables and sauce