Odenwald gingerbread pig

Ingredients for 2 servings:

• 400 g pork fillet(s)
• 1 tbsp clarified butter
• 1 medium-sized onion(s), diced
• 100 g gingerbread, Odenwälder (see note)
• 50 ml apple wine, alternatively dry white wine
• 100 ml vegetable stock or chicken stock
• 200 g sweet cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Hessian cuisine, reinterpreted

Remove the almonds from the Odenwald Lebkuchen and eat them, then dice the rest. Cut the meat into slices about 1 cm thick and fry in the fat. Remove and set aside. Sauté the diced onion in the pan. Add the finely diced Lebkuchen and fry them as well. Deglaze with the apple cider. Once the liquid has reduced, add the stock and cream. Simmer over medium heat until the sauce begins to thicken. Return the meat and meat juices to the sauce and let it simmer for a few minutes. Season with salt and pepper. Serve with penne, for example. As part of a multi-course meal, this recipe serves 3-4 people. Note: Odenwald Lebkuchen can be substituted with simple Printen (printed pastry), honey cake, or Dutch breakfast cake.