Roast pork cutlets

Total time: 1hr 30m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 416 Kcal, 41g Protein, 1g Carbohydrates, 27g Fat


  • Meat
  • 700 g pork cutlets (loin)
  • 3 garlic clove
  • 0.5 bunch basil
  • 1 tbsp rosemary needles
  • 3 tbsp rapeseed oil
  • 1 tsp salt
  • a little pepper
  • kitchen twine
  • Herb vinaigrette
  • 0.5 bunch basil
  • 1 tbsp rosemary needles
  • 1 shallot
  • 1.5 tbsp red wine vinegar
  • 3 tbsp rapeseed oil
  • 1 pinch sugar
  • salt and pepper to taste

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  • Meat

    Pound the steaks to flatten them, place on a piece of cling film in a square (approx. 30 x 30 cm), overlapping slightly. Press the garlic, finely chop the herbs, mix with the oil, season. Brush 3/4 of the seasoned oil over the meat. Roll the meat up into a joint, remove the cling film, tie with string. Brush the joint all over with the remaining seasoned oil. Roast the joint for approx. 50 mins. in the centre of an oven preheated to 200°C (core temp. approx. 70°C). Allow the joint to rest for approx. 5 mins., remove the string, carve the joint.
  • Herb vinaigrette

    Finely chop the herbs, chop the shallots very finely, mix with the oil, vinegar and sugar, season. Serve the vinaigrette with the carved meat.
  • Serve with:

    Garlic bread and salad.

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