Fiery Virginabraten
easy
135 mins
135 mins
Ingredients
- 1.5 kg Kasseler cutlet (in one piece)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g liquid honey
- 50 g demerara sugar
- 2 Corn cobs (approx. 300 g each)
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Sugar
- 1 can(s) (446 ml; 260 g of extractable weight) Pineapple
- 7-10 Tbsp Herbs to garnish
Directions
- 1
Wash the pork loin, dab dry and cut the top side crosswise. Season with salt and pepper, place on a fat pan and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 3/4 hours. Pour on 1/4 litre of water. Mix honey and brown sugar and brush the roast with it about 30 minutes before the end of the cooking time. In the meantime, cook the corn on the cob in boiling salted water with 1 tablespoon of fat and sugar each for about 20 minutes. Drain the pineapple and cut into medium-sized pieces.
- 2
Remove the corn and cut each cob into about 10 corn wheels. Heat the rest of the fat in a pan and fry the pineapple and corn for about 5 minutes. Season with salt and pepper. Remove roast from the oven, cut into slices and arrange on a plate with corn wheels and pineapple. Garnish with herbs as desired
Nutrition Facts
260 kcal
19 g
6 g
34 g
More Delicious Recipes
