John Myers
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Baked Pork Boneless with Fruity Sauerkraut and Grated Hash Browns
The perfect baked pork boneless with fruity sauerkraut and grated hash browns recipe with a picture and simple step-by-step instructions.
For grated hash browns
- 0,5 piece Fresh onion
- 4 piece Potato freshly peeled
- 2 piece Eggs
- Salt and pepper
- Nutmeg from the mill
– Smoked pork loin
- 400 g Boneless smoked pork loin
- 2 tbsp Fig mustard
- 1 Red Cut peppers
- 3 Branches Celery stalk
- Pepper a.d. mill
Fruity sauerkraut
- 750 g Sauerkraut
- 1 piece Bay leaf
- 2 tbsp Caraway seeds
- 1 piece Blood orange fillet
- Squeezed the juice of an orange
Grated hash browns
- Peel and wash the potatoes, peel the onions, put everything through the slicer, in a bowl and add the eggs, salt and pepper and nutmeg on top. Rub the mill in and mix everything well, fry on both sides in portions in a pan with hot oil. Place on a paper towel to reduce the fat a little.
Kasslerback
- Wash the piece of meat briefly, dry it with kitchen paper and place in a baking dish and brush with fig mustard. Wash the peppers, remove the seeds and add them, cut into small pieces. Add the celery stalks, pour in the juice and bake in the oven for 60 minutes at 180 degrees.
Side dish: fruity sauerkraut
- I rinsed the sauerkraut once, put it in a baking dish and sprinkled it with the caraway – if you like it, add bay leaf, trap the blood orange fillets on top and pour the juice of the orange. Close the baking dish, I’ve covered it with aluminum foil … and cook at about 180 degrees for about 60 minutes. The blood orange is not bitter, on the contrary …
Serving …
- Divide the rösti and arrange on the plates … cut the pork roast, place on the plate and finally add the cabbage side dish – bon appetit!
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