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Roast pork cutlets
40 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 416
  • Fat about 27g
  • Carbohydrates about 1g
  • Protein about 41g
This is needed
This is needed for 4 people
Meat
  • 700 g pork cutlets (loin)
  • 3 garlic clove
  • 0.5 bunch basil
  • 1 tsp salt
  • 1 tbsp rosemary needles
  • 3 tbsp rapeseed oil
  • 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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And that's how it's done
And that's 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.