John Myers
Contents
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Ingredients
- 600 g Pork loin
- 3 tablespoon Herb mustard *
- 3 tablespoon Flour
- 1 tablespoon Clarified butter
- 1 piece Fresh onion
- 150 g Sour cream
- 1 tablespoon Herb mustard *
- 10 piece Dried apricots
- Pepper and salt
Instructions
- Cut the apricots into small cubes and scald with boiling water. Let stand for about 2 hours.
- Remove fat and tendons from the pork loin and cut into slices approx. 1 cm thick. Flatten something with the back of the knife.
- Spread mustard on the meat slices and roll in a little flour. Heat clarified butter in a pan and fry the meat quickly on both sides. (As soon as the pan is full, start turning) Remove and place in the oven at 80 degrees.
- Peel and finely dice the onion. Fry in the meat fat.
- Puree the sour cream, the soaked apricots together with the water, mustard and salt and pepper in a tall container and add to the onions. Dilute with water until the desired consistency is achieved and season to taste. Turn off the stove.
- Take the meat out of the tube and place it in the sauce. Let it steep for about 5 minutes.
- Arrange the loin together with the sauce on preheated plates. I also made herbal noodles and cucumber salad.
- * Link to supply: Medium hot herb mustard
Nutrition
Serving: 100gCalories: 215kcalCarbohydrates: 0.5gProtein: 16.1gFat: 16.6g
