Pork loin in sour cream sauce

Ingredients for 4 servings:

• 2 liters of broth, clear
• 2 pork loins
• 2 pinches of salt
• 2 pinches of pepper
• 2 cups sour cream
• some oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Skin the pork loins, rinse them, and dry them lightly with a kitchen towel. Season with salt and pepper. Heat a little oil in a roasting pan and sear the loins on all sides (I personally always sear them). Add enough broth to completely cover the loins. Cover and check occasionally to ensure the broth still covers the meat—top up with broth if necessary. Let it simmer for about 1 hour. Remove the loin from the broth. Turn off the heat and cut the loins into approximately 10 cm pieces. Now it’s time to add the sour cream, or rather, to the broth. Stir in one cup of the sour cream, and a little more of the second cup to taste. Return the loins to the pot and bring back to a boil for a short while—but not for too long, or you’ll lose the taste of the sour cream. Season with salt and pepper, if desired. Serve hot. We like dumplings with creamed cauliflower or – even better – creamed kohlrabi best.