Pork loin in sour cream

Ingredients for 4 servings:

• 1 kg pork loin, boned
• 100 g bacon, streaky, diced
• 100 g onion(s)
• 200 g mushrooms, fresh
• ¼ liter cream
• ¼ liter sour cream
• some parsley
• Garlic
• salt and pepper
• possibly sauce thickener

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 25 minutes

Fry the bacon, frying the onions along with it. Add the mushrooms and sauté. Add the parsley and garlic, as well as the cream and sour cream. Bring to a boil. Season the raw roast with salt and pepper and place in a casserole dish or roasting pan. Pour the sauce over it, cover, and refrigerate for 24 hours. Then place the roast in a cold oven and cook, covered with a lid or aluminum foil, for about 2 hours at 180 degrees Celsius. (Every oven heats differently, so you may want to check your own oven’s temperature.) Thicken the sauce further at the end if necessary. Tip: In my experience, the time and temperature are also suitable for heavier cuts of pork loin.