Roast pork with cherry-pepper glaze

Name: Roast pork with cherry-pepper glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1.5 kg released Kasseler cutlet (piece); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Nutmeg; 2 TABLESPOONS medium hot mustard; 3 medium-sized onions; 1-2 TEASPOONS clear soup; 125 g Cherry Jam; 2 TABLESPOONS pickled green peppercorns; 2 little heads Romanesco; 2 TABLESPOONS Butter

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1.5 kg released Kasseler cutlet (piece)
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Nutmeg
2 TABLESPOONS medium hot mustard
3 medium-sized onions
1-2 TEASPOONS clear soup
125 g Cherry Jam
2 TABLESPOONS pickled green peppercorns
2 little heads Romanesco
2 TABLESPOONS Butter

Directions

1
Wash the meat, dab dry. Rub all around with pepper and paprika. Place on the fat pan and brush with mustard. Peel and chop the onions and spread around them. Dissolve stock in 600 ml hot water, pour half of it on.
2
Roast in the pre-heated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 1 1/4 hours.
3
Stir the jam until smooth. Coarsely chop the peppercorns and stir in. Brush the roast about 20 minutes before the end of the frying time. Pour on the remaining stock.
4
Romanesco clean, wash and cut into florets. Cook in boiling salted water for about 10 minutes. Drain, toss with butter in the pot and season with nutmeg. Keep warm.
5
Take out the meat. Pour the stock through a sieve into a small pot and simmer for 2-3 minutes. Season to taste with salt and pepper. Cut the roast open and arrange everything. Mashed potatoes go well with it.
6
Drink tip: strong red wine, e.g. a Shiraz.