Roast cutlet in herb coating

Name: Roast cutlet in herb coating
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2.4 kg Pork loin with bone (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS clarified butter; 500 g Shallots; 150 ml White wine; 6 Stem(s) Sage; 10 Stem(s) Thyme; 2 large kohlrabi; 400 g Oyster mushrooms or mushrooms; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

2.4 kg Pork loin with bone (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS clarified butter
500 g Shallots
150 ml White wine
6 Stem(s) Sage
10 Stem(s) Thyme
2 large kohlrabi
400 g Oyster mushrooms or mushrooms
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Wash the cutlet, dab dry and rub with salt and pepper. Heat clarified butter in a roasting pan and fry the cutlet on the meat side. Take out, let cool down a little.
2
Bring the shallots to the boil covered with water and simmer for about 1 minute. Drain, quench and press out of the shell. Sauté the shallots in hot frying fat. Deglaze with wine and 1⁄4 l water, bring to the boil briefly.
3
Season with salt and pepper. Remove from heat.
4
Wash the herbs, shake dry and tie them on the meat side of the roast (see tip above left). Place on the shallots with the herbs side up and cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see tip above left).
5
manufacturer) open approx. 1 1⁄4-1 1⁄2 Fry for about 1 hour.
6
Peel, wash and cut the kohlrabi into sticks. Clean the mushrooms, rub with kitchen paper and halve if necessary. After about 45 minutes, spread the vegetables around the meat and mix with the shallots. Season with salt and pepper.
7
Take the roast out of the oven, wrap in aluminium foil and let it rest for about 10 minutes. Remove kitchen string, remove meat from the bone and cut into slices. Serve with vegetables and stock. Mashed potatoes go well with it.