John Myers
Ingredients for 8 servings:
- 1,500 g pork loin(s)
- 500 g dried meat
- 500 g onion(s)
- 500 g mushrooms
- 100 g processed cheese with herbs
- 800 g cream
- ¼ liter sauce, light
- Clarified butter for frying
- Margarine for the mold
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 2 hours 20 minutes
Prepare everything the day before, then just put it in the oven for the celebration
Trim the pork loin of fat and tendons and cut into medallions. Season with salt and pepper and briefly sear in hot clarified butter or oil. Finely dice the jerked pork and onions, slice whole mushrooms if desired. Fry the jerked pork, add the onions and mushrooms, and sear everything. Pour in the cream. Add the herb cheese spread and light sauce, bring everything to a boil, and adjust the seasoning if desired. Grease a baking dish with margarine, layer the pork loin and sauce in the dish, and refrigerate for at least 24 hours. Bake uncovered at 180°C (fan oven, top/bottom heat: 220°C) for 1 hour.
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