John Myers
Ingredients for 5 servings:
- 10 slice(s) pork (pork loin), approx. 8-10 mm thick
- 10 slices of smoked pork (back), approx. 2-3 mm thick
- 150 g sausage meat, fine
- 20 olives, pitted
- some curry powder or paprika powder
- 6 mushrooms (giant mushrooms)
- 2 cups of crème fraîche
- 100 g bacon, diced
- some pepper
- some olive oil
- 3 liters of thyme
- 1 kg potatoes
- some salt
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
own creation
Roll the pork loin, fat side down, in the curry powder so that the fat is completely covered with the seasoning. Then place it on a work surface. Score the seasoned side at 1cm intervals with a sharp knife. Place a slice of smoked pork on each one. Form 10 small balls from the sausage meat and place them in the middle of the loin. Carefully lift the unseasoned side of the pork loin and push a toothpick through the meat and sausage meat. Place an olive to the left and right of it. Place the meatballs on a baking tray lined with baking paper, place in the oven preheated to 180°C and bake for 15 minutes. For the quick mushroom sauce, clean and slice the mushrooms. Sear the bacon cubes in hot olive oil. Then add the mushrooms and sear them until they lose volume. Now add the crème fraîche and thyme and simmer for about 8-10 minutes. Season with pepper. For the potato chips, peel and wash 1 kg of potatoes, thinly slice them, and fry them in batches in hot oil. Season with salt. Arrange everything on a plate and serve.
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