in Germany

Loin in cream sauce

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Ingredients for 4 servings:

  • 1 kg loin
  • 500 g sweet cream
  • 2 cups cream cheese with herbs
  • e.g. milk
  • salt and pepper
  • 2 tbsp flour
  • Clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cut the loin into thin pieces, like goulash, only smaller. Brown in clarified butter, transfer to a pot or bowl, and sprinkle with pepper. Toss well. In the pot in which the loin was browned, heat 1 tablespoon of butter until golden brown and make a roux with 2 tablespoons of flour. Deglaze with sweet cream and bring to a boil, stirring constantly. Add the cream cheese with herbs and stir until the cheese has dissolved. Now add enough milk to make a regular sauce. Turn off the heat. Season with a little salt and plenty of pepper (at least 2 teaspoons) and add the meat. Let it marinate for 12-24 hours or freeze for 1 week. Then simply reheat. Serve with rice or spaetzle and 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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