Smoked pork loin on leek and apple vegetables

Ingredients for 4 servings:

• 400 g smoked pork loin(s)
• 2 apples, if possible red-skinned
• 200 g leek, washed, cut into rings
• 1 tbsp sour cream
• 20 g butter
• 150 ml white wine
• 600 g potatoes, peeled, cut into pieces
• 100 g celeriac, cleaned, cut into pieces
• 2 parsley roots, peeled, sliced
• 20 g butter
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

There are few recipes for warm smoked pork fillet for the cold season. The fillet is already cooked through the smoking process, and in this recipe it is simply warmed through. Preheat the oven to 150–170 degrees Celsius (300–350 degrees Fahrenheit). Quarter the apples and remove the cores; avoid peeling if possible. Cut each quarter into 4 lengthwise slices. Melt the butter in a wide saucepan, briefly fry the apples on one side, and deglaze with the wine. Sprinkle the leeks on top, season with salt and pepper, and place the pork fillet on top. Close the pan tightly and place in the oven for about 20 minutes. Then turn off the oven and remove the pan. Wrap the fillet in aluminum foil and return it to the oven. Carefully pour the liquid from the pan through a sieve into a smaller pan and reduce slightly over medium heat. Meanwhile, divide the apple slices and steamed leeks among the plates and keep them warm in the cooling oven. Stir the tablespoon of sour cream into the reduced broth and reduce again. Serve the sauce next to the vegetables on the plates and place the unwrapped, diagonally sliced ​​loin on top. For the mash, cook the potatoes, celeriac, and parsley roots together in a little water until soft, drain (reserve the broth), and mash. Then stir in some of the broth until creamy and season with butter, salt, and pepper. Simple mashed potatoes also work, of course.