Roast pork with tartar sauce
- 800 g potatoes
- 4-5 EL Oil
- 2 eggs (size M)
- 1 medium-sized onion
- 1 (approx. 100 g) kl. Apple
- 60 g Pickled cucumbers
- 1/2 Bundle Dill
- 1/3 Bund parsley
- 300 g Whole milk yogurt
- 50 g Salad Mayonnaise
- Salt
- pepper
- 2-3 Garlic cloves
- 1-2 Sprigs fresher Rosemary (alternatively 1 teaspoon dried rosemary)
- 400 g Roast pork makes approx. 16 slices (fried, without crust)
- you like parsley, egg and apple slices
60 minutes
light
- 1 .
- Wash the potatoes thoroughly and cut in half. Brush a baking sheet with oil and place the potatoes on it with the cut side down. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes.
- 2.
- In the meantime, put the eggs in boiling water and boil for about 10 minutes. Rinse the eggs under cold water and let them cool. Peel the onion. Wash, halve and core the apple. Cut the onion, apple and pickles into fine cubes.
- 3.
- Wash the dill and parsley, pat dry and chop. Peel the eggs and dice them too. Mix the yogurt, mayonnaise and approx. 3 tablespoons of cucumber water (from the pickled cucumbers from the jar) until smooth.
- 4.
- Mix in the onion, apple, cucumber, egg and herbs and season with salt and pepper. Peel garlic and chop finely. Wash the rosemary, pat dry, pluck the leaves from the stems and roughly chop.
- 5.
- Mix the remaining oil, garlic and rosemary together. Turn the potatoes halfway through the baking time, brush with the seasoning oil and sprinkle with salt and pepper. Cut the remaining roast into thin slices (sliced thickness) and arrange on plates.
- 6.
- Add the baked potatoes and tartar sauce and serve garnished with parsley, egg and apple slices as desired.
1 person approx:
- 510 kcal
- 2140 kJ
- 33 g protein
- 27 g fat
- 32 g carbohydrates
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