in Germany

Sauerland loin

updated

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Ingredients for 4 servings:

  • 750 g pork medallions or loins
  • 125 g smoked belly, diced
  • 2 onions
  • 1 jar mushrooms or fresh mushrooms
  • 200 g crème fraîche with herbs
  • 50 g cheese, e.g. Gouda or Emmental, grated
  • Parsley
  • 2 tbsp oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and super tasty!

Fry the ham cubes in a non-stick pan, finely chop the onions, and drain the mushrooms (clean and finely chop any fresh ones). Add both to the ham cubes. Briefly fry the medallions in a little oil in a second pan. Season with salt and pepper. Then mix the crème fraîche, cheese, and parsley with the mushrooms. Grease a baking dish, place the medallions in it, and finally spread the mushroom mixture on top. Bake the whole thing in the oven at 200°C for about 25 minutes. Cover and roast for the first 10 minutes, then uncovered. Serve with hash browns or croquettes and a mixed green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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