John Myers
Pork Loin with Little Surprises
The perfect pork loin with little surprises recipe with a picture and simple step-by-step instructions.
- 2 Pc. Pork loin frozen out of the freezer
- 500 g Chestnut mushrooms
- 6 Pc. Red onions
- 3 tbsp Sunflower oil
- 25 g Ice cold butter
- 10 g Herb butter
- 100 g Grated Emmental
- Hot paprika powder, pepper from the mill, salt
- Take the pork loin out of the freezer the evening before and let it thaw slowly while still in the packaging. Set the oven to a temperature of 200 degrees and let it heat up. Peel the onions and cut them into rings. Clean the mushrooms with a cloth and then also cut them, this time into slices.
- Heat the oil in a pan, it should be hot so that the pores of the meat can close immediately. Season the loin parts with paprika powder and pepper from the mill. Put the seasoned side in the oil first and then season the other side. Only when it is fried on both sides do I add salt.
- Sear both sides well, I take out the meat and wrap each part in aluminum foil and let it rest / draw in there a little.
- In another pan I brown the onion rings until they are lightly browned. Take them out and keep them warm. In the same pan where the onions were fried, I now fry the mushrooms and add a little herb butter. Also take out the mushrooms and keep them warm. I put a piece of ice-cold butter in the rest of the roasting liquid so that it binds a little.
- Now it is time to take the loins out of the foil and place them in a baking dish, spread the onions on top, the mushrooms on top and the grated cheese on top. Put it completely in the preheated oven and since the whole thing is grilling, let it bake for about 15 minutes, it depends on how big you want the cheese.
- Arrange and serve! You can eat it with or without a side dish. For me it was “a different kind of mashed potato”. Also to be found in my KB: My something different POTATO PUREE …..
- So folks, I hope it is described in an understandable way, you will like it and try it out yourself.
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