Ingredients for 4 people:
1 kg boned pork loin
salt, pepper
25 g streaky, smoked bacon
1 leek
1 onion
1 small apple
2 tbsp clarified butter
1/2 l clear meat stock (instant)
1 bunch of carrots
1 tbsp butter
2 tbsp light roux (instant)
2 tbsp sour cream or sour cream
1 tbsp chopped parsley
Preparation:
1. Cut meat lengthwise for stuffing. Rub with salt and pepper. Dice the bacon. Clean the leek, wash and cut into rings. Peel and dice the onion. Quarter the apple, remove the core and cut into pieces.
2. Fry the bacon briefly. Add the onion, leek and apple to the bacon and toss briefly. Stuff the meat with the mixture and tie it up.
3. Heat the clarified butter in a pan. Brown the meat in it. Pour in the stock, cover and braise for 50 minutes.
4. Peel the carrots and cut them into pieces. Cook in salted water until firm to the bite. Heat the butter. Drain the carrots and heat briefly in the butter. Season with salt and pepper.
5. Keep the meat warm. Thicken the sauce with the roux and season to taste. Refine with cream or sour cream. Slice the meat. Arrange everything, sprinkle carrots with parsley. Serve with cooked dumplings with browned breadcrumbs.
Preparation time approx. 1 1/2 hours
Nutritional values per person approx.:
Calories: 498
Joule: 2085
Protein: 58,3 g
Fat: 22,7 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
