Roast pork with mashed potatoes

Name: Roast pork with mashed potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.2 kg Pork salmon (boneless cutlet roast); 4 TABLESPOONS crushed almonds; 1.2 kg baby potatoes; 1 bunch of parsley; 200 g ripened cream; 7-10 Tbsp salt, pepper, sweet paprika; 2 TABLESPOONS Ketchup; 3 TABLESPOONS Worcester sauce; 4 TABLESPOONS Oil; 1 Garlic clove; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

At this Sunday dinner simply everything fits: The meat is juicy, the marinade is a poem, and the side dish is also spiced up by the almond and parsley dip.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.2 kg Pork salmon (boneless cutlet roast)
4 TABLESPOONS crushed almonds
1.2 kg baby potatoes
1 bunch of parsley
200 g ripened cream
7-10 Tbsp salt, pepper, sweet paprika
2 TABLESPOONS Ketchup
3 TABLESPOONS Worcester sauce
4 TABLESPOONS Oil
1 Garlic clove
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Pat meat dry and season with salt, pepper and paprika. Mix ketchup and Worcester sauce.
2
Oil a fat pan (deep baking tray). Place the meat on top and spread with the ketchup mixture. Roast in a hot oven for about 50 minutes.
3
Wash the potatoes thoroughly and cook covered in water for about 20 minutes. Roast almonds in a pan without fat while stirring for about 3 minutes. Peel garlic and chop finely. Wash parsley, shake dry and chop finely. Mix parsley, almonds, garlic, 2 tbsp. water and sour cream. Season to taste with salt and pepper.
4
Drain the potatoes, press flat, spread around the meat and brush with 4 tablespoons of oil. Bake for the last 20 minutes. Take the finished roast out of the oven, wrap in aluminium foil and let it rest for about 5 minutes. Arrange roast, potatoes and dip.