in Germany

East Frisian Snirtjebraten

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Ingredients for 4 servings:

  • 8 pork fillet heads
  • ½ liter red wine
  • salt and pepper
  • 2 onions, cut into half rings
  • 2 bay leaves

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 2 hours 45 minutes

snirrtjen or sniertjen comes from the Low German word for sizzle or fry

Prepare a marinade of red wine, salt, pepper, onion rings, and bay leaves. Trim the pork tenderloins and marinate them for a day. The next day, drain the meat and sear it, then add the marinade again. Simmer over low heat for about 2 to 2.5 hours. Add a little more liquid occasionally. Side dishes: potatoes, red cabbage, pumpkin, beetroot, pickled cucumber, or bean 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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