Devil Roast with Kitchen Herb Chili Sauce

Remove the skin from the garlic and chop with parsley and rosemary. Remove the seeds from the chili pepper and cut into very fine cubes. Mix all ingredients with the olive oil to a paste.

Cut off the fat cover of the pork kidney. Rub the meat with mustard and season lightly with salt. Place in an ovenproof dish and spread the prepared paste on the top of the meat.

Meanwhile, roast the roast in the oven heated to 180 °C on the second rack from the bottom for about forty minutes.

For the sauce, stir together the oil, vinegar, tomato ketchup and Tabasco. Remove the seeds from the chili pepper and chop finely. Peel and chop the shallots. Cut the chives into rolls. Add everything to the sauce and season with salt and pepper.

To serve, cut the meat into small slices and serve with the herb and chili sauce.

Tip: The meat can be enjoyed lukewarm or cooled. Keep meat cooked the day before in the refrigerator and allow it to come to room temperature for a good hour before eating.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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