Pork Cutlet Roast with Rosemary

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Pork Cutlet Roast with Rosemary
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
ready in 1 hr 31 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram trimmed Cutlet (pork)
1 organic lemon (zested)
2 fresh rosemary
3 garlic cloves
1 tsp fennel seeds
1 pinch Ground clove
salt
freshly ground peppers
How healthy are the main ingredients?
lemonrosemarygarlic cloveGround clovesalt

Preparation steps

1.

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.

2.

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.

3.

Place the pork cutlets in a prheated oven. Place a drip pan underneath so the juices are collected during frying.

4.

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.