Roast Pork Lung with Roasted Vegetables and Fries

For the pork lung roast with roasted vegetables and fries, preheat the oven to 180° hot air. Then clean the pork lung roast well and cut it into slices about 3cm thick.

Season with salt and pepper. Then wrap the medallions with bacon. Heat a dash of canola oil in a pan and sear the medallions briefly.

Remove the medallions from the pan, place on a plate and cover with aluminum foil and place in the preheated oven (bottom rack). At the same time, place the french fries in the oven (middle rack).

Heat the roasted vegetables in a saucepan and slowly roast them on a low heat until the fries are also ready. Finally, heat a dollop of whipping cream in the pan where the meat was browned.

Bring this to the boil briefly, set aside and season with peppercorns, a pinch of salt and a dash of beef bouillon. Pour off the drippings that have formed on the plate from the meat and stir into the sauce.

After about 20 minutes the fries should be ready. Finally, serve the pork medallions with roasted vegetables and fries and the pepper sauce.

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