John Myers
Ingredients for 1 servings:
- 140 g pork steak(s) (mini pork steaks)
- 2 tsp mustard, hot
- 1 tbsp clarified butter
- 100 ml red wine
- 1 dash of cream
- 100 g cranberries, fresh
- 30 g sugar
- some cornstarch
- 150 ml vegetable stock
- 200 g potatoes
- 5 cloves garlic, marinated in chili
- Salt
- black pepper, freshly ground
- Chili flakes, from the mill
Instructions
Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes
Singles Dinner No. 149
Place the meat in a bowl or dish and season with salt and pepper on both sides. Mix 1 teaspoon of mustard with 1 teaspoon of wine, brush the meat with it, and let it rest, covered, for 10 minutes. Heat the lard in a pan over medium heat. Briefly sear the meat on both sides, immediately wrap it in aluminum foil, and place it on a baking tray. Preheat the oven to 180 degrees fan-assisted oven. Peel and dice the potatoes, and place them on the tray next to the meat. Slice the pickled garlic cloves, scatter them over the potatoes, and sprinkle generously with chili flakes. Place the baking tray on the middle rack of the oven and bake for about 20 minutes. After this time, turn the potatoes over once and return them to the oven at the same heat for another 10 minutes. Deglaze the pan drippings with the remaining wine and stock, bring to a boil, and simmer for 5 minutes over medium heat. Add the sugar, the remaining mustard, and the cranberries. Stir in the cornstarch dissolved in the cream and simmer over low heat for 5 minutes. Remove the meat and potatoes from the oven and arrange them on a plate. Spoon the cranberries in the sauce over the meat, garnish, and serve.
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