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Alison Cobb
Spicy pork croquette
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Ingredients
Directions
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Preheat the oven to 175 ° C. In a bowl, mix half of the butter with the mustard, parsley, lemon zest, some salt and freshly ground black pepper. Rub the pork roasts in half of this mixture and place them in the roasting tray.
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Cut the leek into rings of 2 cm thick cut the carrot into thick slices. Peel the potatoes and cut into large pieces. Then divide the carrot, leek and potatoes around it. Sprinkle with salt, pepper and 1 to 2 tablespoons of lemon juice. Put the rest of the butter in lumps on the vegetables.
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Slide the roasting tray into a ridge in the middle of the oven and bake in brown and cooked for 30-40 minutes. Season the vegetables regularly, scoop some of the frying liquid over the meat.
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Spoon the vegetables in a warm dish and keep warm in the switched off oven. Let the meat rest on a shelf for 5 minutes and boil the frying liquid in a pan into a nice gravy. Cut the meat into slices and serve with the vegetables. Serve the gravy.
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10 minMain dishminicrills, green beans, mustard cheese, egg, bread-crumbs, butter, Cherry tomatoes, honey mustard dressing,kebab salad with fried mustard cheese -
20 minMain dishsunflower oil, Thai vegetable mix, Thai green curry paste, coconut milk, Mihoen, extra fancy crab, bunch onions, salt, cassava krupuk,noodle soup with crab -
20 minMain dishfarfalle, onions, olive oil, peppers red, salmon mince, sieved tomatoes, crushed Gouda cheese,farfalle with paprika salmon sauce -
25 minMain dishpotato wedges, olive oil, lean bacon cubes, crooked skintone, dried oregano, balsamic vinegar, green beans,Italian slavink with green beans
Nutrition
315Calories
Fat15% DV10g
Protein58% DV29g
Carbs8% DV24g
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