Roast pepper with glazed vegetables

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 7-10 Tbsp 800 g-1 kg released Kasseler cutlet
  • 500 g Carrots
  • 250 g Shallots or small onions
  • 1 heaped tablespoon sugar
  • 1 TABLESPOON butter, salt, pepper
  • 2 TABLESPOONS liquid honey
  • 2 TABLESPOONS Java peppercorn
  • 1 TABLESPOON Cornstarch
  • 7-10 Tbsp Herbs

Directions

  1. 1

    Wash the cured pork loin and pat dry. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Gradually add a good 3/8 l water. Sprinkle with the stock from time to time

  2. 2

    In the meantime peel, wash and chop the carrots. Peel the shallots, possibly halve them. Caramelize sugar in hot butter until golden. Deglaze with approx. 1/8 l water and simmer until the sugar has dissolved. Add carrots and shallots and simmer covered for about 10 minutes. Season to taste with salt and pepper

  3. 3

    Spread the roast with honey and sprinkle colourful pepper over it. Continue frying for about 10 minutes. Sieve the roast stock and bring to the boil. Stir starch and 2 tablespoons of water until smooth. Bind the stock with it, season to taste. Arrange everything and garnish with herbs. Boiled potatoes taste good with it.

  4. 4

    Drink: cold beer

Nutrition Facts

KCAL
470 kcal
CARBS
33 g
FATS
17 g
PROTEINS
44 g

Categories & Tags

Main DishesMeatPork