pork loin steak

Ingredients for 2 servings:

• 400 g pork loin, pork loin roast, lean
• 1 tsp clarified butter
• 1 garlic clove(s), halved
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 chili pepper(s), dried
• e.g. chili salt
• n. B. Pepper, black, ground
• some wild garlic cream, see below
• 2 tbsp Noilly Prat
• 30 ml water
• ½ tsp butter, cold

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

gratinated with wild garlic cream

Cut the pork loin roast (boneless loin) into slices at least 2 cm thick or have your butcher do it. Minute steaks are too thin; they dry out too quickly. Brown the steaks in clarified butter over medium heat. Add the rosemary, thyme, chili pepper, and garlic. After about three minutes, turn the steaks over and cook on the other side. Season with salt and pepper. After about another three minutes, place the herbs, garlic, etc. on the steaks. Remove the steaks from the pan and place them in a dish (casserole dish or similar), cover if necessary, and keep warm. Set the oven to 220-250°C (top heat) or grill setting. Then deglaze the roasting juices in the pan with Noilly Brat, bring to a boil once, and immediately add the water. Stir or toss the dissolved roasting juices and pour them over the steaks. Spread the tops of the steaks, still in their skins, generously with the wild garlic cream. Bake or gratinate the steaks in the oven until browned to your desired degree. Arrange the steaks on preheated plates. Thicken the meat juices with a little cold butter and serve with the steaks. Note: The time and temperature specifications are only approximate guidelines. You can find the recipe for the wild garlic cream here: http://www.chefkoch.de/rezepte/3087851461504296/Baerlauch-Creme.html