Loin à la Sabine

Ingredients for 2 servings:

• 400 g pork loin(s), sliced
• 200 g ham
• 2 large onions
• 1 jar mushrooms, sliced
• 1 jar of sauce (steak sauce)
• 2 cups of cream
• 200 g cheese, grated
• 300 g potatoes (small patties that do not need to be peeled)
• salt and pepper
• garlic powder
• Fondor
• Flour
• oil

Instructions

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

Flatten the loin slices with the back of your hand, season with salt and pepper, and coat in flour. Sear the loins in hot oil on both sides and place in the center of a baking dish. Dice the ham and onions, sear them, and sprinkle them over the loins. Drain the mushrooms (reserving the juices) and add them to the ham and onion mixture. Arrange the potatoes around the loins along the edge of the baking dish. Sprinkle with salt, pepper, Fondor, and garlic powder. Mix the steak sauce, cream, and mushroom juice and pour over the loins. Finally, sprinkle with the cheese. Bake on the lowest rack at 180-200°C (350-400°F) top and bottom heat for 1.5 hours. To prevent the cheese from burning, cover with aluminum foil for the first 60 minutes. You can, of course, use boiled potatoes instead of the patties. These are only available in spring. Then I slice the boiled potatoes over the mushroom, onion, and ham mixture. Then I add the sauce and then the cheese. The baking time is then reduced to 30–40 minutes.