Herb-Casseler

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the smoked pork loin, dab dry and place on the fat pan of the oven. Peel onions and carrots, chop roughly and spread around the meat. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1-1 1/4 hours. Wash herbs, dab dry and pluck leaves from the stems, except for some chervil for garnishing. Cut parsley leaves into strips. Bring 1/8 litre of water to the boil and stir in broth.

2. 2

   Add herbs. About 15 minutes before the end of the frying time, pour the herb stock over the smoked pork with a tablespoon. Cut the pork loin into thin slices and serve hot or cold. Garnish with the rest of the chervil. If necessary, add roast stock

3. 3

   With 10 people: