Roast pork cutlets

Roast pork cutlets

Total: 1 hr 30 Min. | Active: 40 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 416 kcal
, Fat: 27 g
, Carbohydrate: 1 g
, Protein: 41 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


700g pork cutlets (loin)
3 garlic cloves
½bunch basil
1tbsp rosemary needles
3tbsp rapeseed oil
1tsp salt
a little pepper
kitchen twine

Herb vinaigrette

½bunch basil
1tbsp rosemary needles
1 shallot
3tbsp rapeseed oil
1 ½tbsp red wine vinegar
1pinch sugar
salt and pepper to taste
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How it's done


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.

Good to know
Serve with: Garlic bread and salad.


Cutting and chopping herbs

Cutting and chopping herbs

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