Kasselerbraten with leek cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the cured pork loin, dab dry and place on the fat pan of the oven. Coat all sides with mustard, season with salt and pepper and pour on 50 ml of water. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes. Peel onions and cut into slices. After about 30 minutes add to the pork loin. Clean and wash the leek, cut into rings and blanch in salted water for approx. 3 minutes.

2. 2

   Collect blanching water, rinse leek under cold water and drain. Put dumplings in a pot of cold, salted water. Bring dumplings to the boil briefly, then let them simmer for 15 minutes at low heat. Melt 20 g butter, stir in flour and sweat for 1-2 minutes. Stir in 200 ml blanching water and milk. Let simmer for about 1 minute while stirring, season with salt, pepper and nutmeg. Add leek. Melt 50 g butter, stir in breadcrumbs and roast until golden brown. Wash parsley, dab dry, chop leaves finely, add and season with salt and pepper. Briefly rinse dumplings in cold water and remove from the cooking bags. Remove the smoked pork loin from the oven and cut into slices.

3. 3

   Let simmer for about 1 minute while stirring, season with salt, pepper and nutmeg. Add leek. Melt 50 g butter, stir in breadcrumbs and roast until golden brown. Wash parsley, dab dry, chop leaves finely, add and season with salt and pepper. Briefly rinse dumplings in cold water and remove from the cooking bags. Remove the smoked pork loin from the oven and cut into slices. Pour butter crumbs over the dumplings and serve with leek cream and pork loin. Sprinkle slices of smoked pork with gravy

4. 4

   20 minutes waiting time

Nutrition Facts

KCAL
750 kcal

CARBS
62 g

FATS
34 g

PROTEINS
49 g