Kasseler with honey-onion crust

Name: Kasseler with honey-onion crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 medium-sized onions; 3 TABLESPOONS medium hot mustard; 3 TABLESPOONS liquid honey; 600 g burnt pork chop; 2 Large leeks (leek); 3 medium-sized tomatoes; 80 g streaky smoked bacon; 200 ml Broth (instant); 100 g Whipped cream; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 medium-sized onions
3 TABLESPOONS medium hot mustard
3 TABLESPOONS liquid honey
600 g burnt pork chop
2 Large leeks (leek)
3 medium-sized tomatoes
80 g streaky smoked bacon
200 ml Broth (instant)
100 g Whipped cream
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the casserole, dab dry and place on the greased fat pan of the oven. Stir mustard and honey until smooth and coat the meat with it. Roast the meat in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. In the meantime, peel onions, dice finely and stir 3/4 into the honey-mustard mixture. After 30 minutes of cooking time spread on the meat.
2
Clean and wash the leek and tomatoes. Cut leek into rings, tomatoes into pieces. Cut bacon into strips and leave to drain in a hot pan. Add remaining onion cubes and fry. Add leek, deglaze with stock and steam for about 6 minutes. Add cream and bring to the boil. Stir the starch with 1 tablespoon of water until smooth and thicken the vegetable stock with it. Add the tomatoes and stew for about 3 minutes at low heat. Season with salt and pepper.
3
Add leek, deglaze with stock and steam for about 6 minutes. Add cream and bring to the boil. Stir the starch with 1 tablespoon of water until smooth and thicken the vegetable stock with it. Add the tomatoes and stew for about 3 minutes at low heat. Season with salt and pepper. Slice the sliced pork loin and arrange on a plate with the vegetables