John Myers
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Gratinated Pork Loin in Cream Sauce
The perfect gratinated pork loin in cream sauce recipe with a picture and simple step-by-step instructions.
- 1 piece Pork loin
- 8 Discs Parma ham
- Roast spice mix
- Clarified butter
- 2 Stalk Fresh rosemary
- 8 Discs Tomatoes
- Grated Emmental
- 400 ml Veal stock
- 1 small Onion
- 1 small Tomato paste
- 1 small Cream
- Wheat powder
first the sauce
- Peel and roughly dice the onion. Then fry in clarified butter, add tomato paste and continue roasting. Then deglaze with the veal stock and season with a little salt & pepper. Let it reduce with the open on a low flame. Then briefly pass through a sieve. Now mix a little wheat powder with a little water and thicken the sauce only lightly and bring to the boil. At the end add the cream according to taste and season finely with salt & pepper.
the loin
- Briefly rinse with cold water and pat dry, then parry cleanly and cut into pieces approx. 3 cm thick. (Use the thin end otherwise) Wrap the Parma ham and fix it with a toothpick. Then season.
- Heat the butter lard, add the rosemary and fry the sirloin on all sides. Then take it out and put it in a suitable baking dish. Put a slice of tomato on each piece and sprinkle with the cheese, press down a little and grill the whole thing in the oven.
- As a side dish there were croquettes.
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