in Germany

Smoked pork with herb crust

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Ingredients for 8 servings:

  • 1 kg smoked pork, boneless
  • 1 onion(s)
  • 4 tbsp oil
  • 2 tsp mustard (Dijon), hot
  • 4 tbsp herbs, finely chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

As cold cuts and for the cold buffet

Rub the smoked pork with oil and pepper and let it marinate for 2 hours. For the herb crust, peel the onion, chop it very finely, and mix it with the mustard and herbs. Oil the shiny side of a piece of aluminum foil, place the smoked pork on it, brush it with the herbs, and seal it carefully. Cook in a preheated oven at 200°C for about 90 minutes. About 20 minutes before the end of the cooking time, open the foil and let the crust brown slightly. Remove the meat from the foil, let it cool, slice it, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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