in

Loin with Brussels Sprouts and Croquettes

5 from 3 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 36 kcal

Ingredients
 

  • 1 piece Pork loin
  • 500 g Brussels sprouts fresh
  • 30 st Potato croquettes
  • 4 pcs Fresh onions
  • 2 Toes Garlic fresh
  • 1 requirement Pepper
  • 1 requirement Salt
  • 1 slightly scattered Sweet paprika
  • 1 Affected Herbs
  • 1 cups Cream
  • 1 cups Creme fraiche Cheese

Instructions
 

preparation

  • Parry the loin (cut off tendons / fat) and wash. Then cut into 3cm thick pieces. Season everything with pepper, salt and paprika. Let it rest now. Now you can preheat the oven to 180 degrees. Approx. 1 liter of water can now be prepared (for Brussels sprouts)

Brussels sprouts

  • Clean the approx. 500g bag of Brussels sprouts (stalk and old leaves) and simmer in 1 liter of salted water. (approx. 10min) We also prepare the pan!

Go on + croquettes!

  • The Brussels sprouts simmer. The oven is warm ... so put the croquettes on the tray.

Finale - the loin

  • Put the butter (150g) into the pan and add at least 2-3 of the Charlotten (diced)! Don't forget the chopped garlic clove. Sear everything together and let it rest ... Then put butter in the pan again! And when the temperature is good, add the meat! In addition, there are the browned twos. Fry everything together briefly! Depending on the tan, remove the meat! In the leftover onion roast we add sliced ​​Charlotte No. 4 and garlic clove 2 (chopped), the cream and a little creme fraiche! Season everything to taste with the spices I have come to love (I use 8 herbs from Fr_sta) and simmer gently. When a nice creamy sauce is created, it is served or the meat is added. As you like 🙂

Voila

  • Made it! Everything is served ..... it tastes very good! Try it yourself

Nutrition

Serving: 100gCalories: 36kcalCarbohydrates: 3.3gProtein: 4.5gFat: 0.3g
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Written by John Myers

Professional Chef with 25 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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