John Myers
Contents
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Ingredients
- 1 kg Pork loin
- 3 Medium onions
- 2 Sour apples
- 4 tsp Mustard, Maille Dijonesse
- 8 slices Incense bellies
- 200 ml Cider, e.g. engl. Cider
- Salt, pepper, Italian herbs, powdered beaver or hot paprika
Instructions
- Water the Roman pot.
- Cut the onions into narrow wedges. Peel and dice the apple.
- Salt and pepper the saddle of pork, sprinkle with Italian herbs and brush with mustard, wrap with the smoked bellies.
- Spread half of the onion and apple pieces on the bottom of the soaked Roman pot and place the saddle of pork on top.
- Sprinkle with a little powdered beaver and spread the remaining onion and apple pieces around it. Then sprinkle some grained vegetable stock on onion and apple cubes and pour on the cider.
- Close the Römertopf and cook at 190 ° C in the oven (top / bottom heat) for approx. 120 minutes.
Nutrition
Serving: 100gCalories: 170kcalProtein: 20.5gFat: 9.8g
