Würzburg City Councillors – Plate

Ingredients for 4 servings:

• 800 g pork loin(s)
• ½ liter white wine, dry
• ¼ liter vinegar (white wine vinegar)
• 2 m.-large onion(s), cut into strips
• 6 peppercorns
• 10 juniper berries
• 4 carnations
• 1 bay leaf
• 10 g mustard, hot
• 1 cup sour cream
• 25 g herb butter
• 20 g butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pickled pork loin with white wine cream sauce

Marinate the pork fillet for about 2-3 days in a marinade of white wine, white wine vinegar, onion strips, peppercorns, juniper berries, cloves, and bay leaves. Don’t forget to turn it over. Pat the meat dry, rub it with salt, pepper, and hot mustard, and sear it vigorously on all sides in melted butter. Add the herb butter and deglaze with some of the strained marinade. Cook for about 15-30 minutes. Finish with sour cream. Potato croquettes or spaetzle go well as a side dish. My wife got this recipe from her grandmother, and it’s been one of our favorites ever since.