Sirloin and parsnip pot

Ingredients for 3 servings:

• 500 g pork loin(s)
• 300 g parsnip(s)
• 3 m.-sized potatoes
• 4 pieces of processed cheese (Emmental) 25 g each
• 1 cup of sweet cream
• 1 onion(s)
• 1 clove(s) garlic
• 90 g Emmental or mountain cheese, grated
• e.g. salt and pepper
• e.g. paprika powder
• 5 tbsp oil for frying
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the loin, pat dry with kitchen paper, and cut into medallions approximately 1 cm thick. Season with salt, pepper, and paprika, and fry briefly in oil on both sides. Remove from the pan and place them side by side on the bottom of a greased casserole dish. Peel the parsnips, slice them, and fry briefly. Then place them on top of the fried medallions in the casserole dish. Peel the potatoes, slice them, season them, fry them, and place them on top of the parsnips in the casserole dish. Finely chop the onion and garlic and fry in a little oil until translucent. Then add the cream cheese and heavy cream and simmer briefly until the cream cheese has dissolved. Pour this mixture over the layers in the casserole dish. Sprinkle with grated Emmental cheese. Bake uncovered in a hot oven at approximately 150°C (top/bottom heat) for approximately 15-20 minutes.