Sirloin toast

Ingredients for 1 servings:

• 8 small slices of pork loin
• 2 slices of toast
• 2 tbsp chutney e.g. E.g. medlar, apple or currant chutney, alternatively wild cranberries
• 1 small onion(s)
• 2 slice(s) Scheibletten (processed cheese slices), toast or cheddar cheese
• 3 tbsp balsamic vinegar
• 3 tbsp dry white wine
• salt and pepper
• 2 tbsp chives
• 2 tbsp clarified butter

Instructions

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

Using up leftover pork loin from the previous day

If you haven’t already done so, cut the pork loin from the previous day into finger-thick slices. Heat 1 tablespoon of clarified butter in a small pan and add the slices. When the slices have reached a slight temperature, add the balsamic vinegar and white wine. Let everything simmer briefly. Reduce the heat and continue to braise the meat gently with the lid closed. Halve the onion and sauté it in the remaining clarified butter in a second pan until translucent. Meanwhile, toast the slices of bread until golden brown. Preheat the oven or contact grill. Spread the fruit chutney on the slices of bread, top each with four slices of fillet, and season with salt and pepper. Distribute the translucent onions over the slices and top each with a slice of bread. Melt the cheese on the slices of bread under the grill. The toast should be under the grill for as short a time as possible, otherwise the fillet will become too dry. Pour a good portion of the balsamic vinegar and white wine mixture onto a plate. Place the slices of bread on top and garnish with the chives. The toast should absorb most of the liquid, but not all of it. The more toasted the bread is, the less likely it is to crumble into mush. A dry, slightly acidic white wine or a medium-dry Baden Pinot Noir goes well with this. If you opt for wild cranberries, you can also replace the sliced ​​bread with a thin layer of blue cheese. Half the portion also makes a nice appetizer.