Pork cutlet roast with lemon rosemary parsley sauce

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Peel and quarter the onions. Wash the tomato. Peel and wash carrots and cut them into pieces. Wash the lemon thoroughly and peel the lemon peel with the julienne knife.

2. 2

   Rinse a grease pan with water. Place the meat, onion, tomato, carrots and half the lemon peel on top. Roast in the preheated oven (electric: 175 °C/ gas: level 2) for about 11/2 hours.

3. 3

   In the meantime, clean, wash and chop the spring onions. Clean, wash and halve the cherry tomatoes. Halfway through the roasting time, pour on broth and top the roast with it.

4. 4

   Wash the parsley and dab dry. Put some leaves aside for garnishing, chop the rest finely. Peel garlic and press it through a garlic press. Wash the rosemary, pluck it from the stalks and chop finely except for a little bit for garnishing.

5. 5

   Mix rosemary, parsley, garlic and remaining lemon julienne. Heat the oil in a frying pan, add the spring onions and sauté for three minutes, turning. After two minutes add the cherry tomatoes.

6. 6

   Season with salt and pepper. Remove the finished roast from the oven and keep warm. Remove vegetables from the fat pan. Pour the roast into a pot, add cream and bring to the boil. Add sauce thickener while stirring, bring to the boil again briefly.

7. 7

   Season to taste with salt and pepper. Arrange meat and vegetables on a plate and garnish with the remaining parsley and rosemary. Add sauce extra.

Nutrition Facts

KCAL
660 kcal

CARBS
16 g

FATS
40 g

PROTEINS
56 g