Pork Cutlet Roast with Rosemary
Finely chop1 teaspoon fresh rosemary and peeled garlic cloves, and add into a small bowl. Mix the garlic-rosemary with lemon zest, fennel seeds and ground cloves, and season with salt and pepper.
Make several deep cuts of about 1 cm (approximately ½ inch) with a sharp knife in each cutlet. Stuff each cut on the cutlet with 1 pinch of garlic-rosemary mixture, and season with salt and pepper. Spread the remaining rosemary sprigs over the cutlets and tie up the cutlets firmly like a roast.
Place the pork cutlets in a prheated oven. Place a drip pan underneath so the juices are collected during frying.
Roast the pork cutlets at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes. Reduce the temperature to 160°C (fan: 140°C, gas mark 2) (approximately 320°F) and cook until done for about 1 hour, turning frequently and basting with the drippings.
Serve the cutlet roast garnished with chopped fresh herbs and with small apples.