Pork Cutlet Roast with Rosemary

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Pork Cutlet Roast with Rosemary
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Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
ready in 1 hr 31 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram
trimmed Cutlet piece (pork)
1
organic Lemon (zested)
2
3
1 teaspoon
1 pinch
freshly ground Pepper

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.