Roast pork cutlets
Ingredients
for 4 person
| 700 g | pork cutlet (loin) |
| 3 | garlic cloves |
| ½ bunch | basil |
| 1 tbsp | rosemary needles |
| 3 tbsp | rapeseed oil |
| 1 tsp | salt |
| a little | pepper |
| kitchen twine |
| ½ bunch | basil |
| 1 tbsp | rosemary needles |
| 1 | shallot |
| 3 tbsp | rapeseed oil |
| 1 ½ tbsp | red wine vinegar |
| 1 pinch | sugar |
| salt and pepper to taste |
How it's done
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.
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