Roast pork with herb crust

Name: Roast pork with herb crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 7-10 Tbsp a little + 5 tablespoons soft butter; 1.5 kg grilled pork chop; 500 g Carrots; 1 TABLESPOON Lemon juice; 60 g Hazelnut kernels (without skin); 1 washer Toast; 3-4 Stem(s) parsley, basil and marjoram; 7-10 Tbsp 1 1⁄2 tablespoon of mustard; 1 TABLESPOON Honey; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

7-10 Tbsp a little + 5 tablespoons soft butter
1.5 kg grilled pork chop
500 g Carrots
1 TABLESPOON Lemon juice
60 g Hazelnut kernels (without skin)
1 washer Toast
3-4 Stem(s) parsley, basil and marjoram
7-10 Tbsp 1 1⁄2 tablespoon of mustard
1 TABLESPOON Honey
7-10 Tbsp salt, pepper, sugar

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Grease a fat pan (deep baking tray). Wash the cassettes, dab dry and place them on top. Bake in the oven for approx. 1 1⁄2 hours. Gradually add 1⁄8-1⁄4 l water.
2
Clean, wash and slice the carrots. Heat 1 tbsp. butter. Sauté the carrots in it. Add 5 tablespoons of water and lemon juice, cover and cook over a low heat for 8-10 minutes
3
Chop nuts. Crumble the toast. Wash herbs, shake dry and chop finely. Knead everything with mustard, honey and 2 tablespoons butter. Approx. 15 minutes before the end of the frying time, spread the nut mixture on the pork loin and finish frying
4
Remove the cured pork from the oven and cut into slices. Serve with the carrots. Serve with mashed potatoes