Rustic pork loin steak baguette

Name: Rustic pork loin steak baguette
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 1/2 Head pointed cabbage (about 300 g); 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Wine vinegar; 750 g Pork neck; 7-10 Tbsp Pepper; 3 TABLESPOONS Honey mustard; 2 Branches of rosemary; 4 Twigs Thyme; 3 rustikale Baguette Brote (ca. 300 g); 7-10 Tbsp Paper sleeves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 5

1/2 Head pointed cabbage (about 300 g)
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
2 TABLESPOONS Wine vinegar
750 g Pork neck
7-10 Tbsp Pepper
3 TABLESPOONS Honey mustard
2 Branches of rosemary
4 Twigs Thyme
3 rustikale Baguette Brote (ca. 300 g)
7-10 Tbsp Paper sleeves

Directions

1
Remove the outer leaves from the pointed cabbage. Halve the cabbage and cut out the stalk. Cut quarter crosswise into fine strips. Sprinkle with salt and 2 tablespoons of oil and knead vigorously with your hands. Add vinegar and leave to stand for 1 hour. Wash the meat, dab dry and cut into thumb-thick slices.
2
Heat 2 tablespoons of oil in a pan. Season meat with salt and pepper. Fry meat in the pan for 4-5 minutes on each side. Wash the herbs and pat dry. Spread mustard and herbs over the meat. Remove pan from heat. Turn the meat and coat it again with mustard. Leave meat to marinate for about 5 minutes. Divide baguettes into three parts. Cut each piece lengthwise to the edge. Remove meat, remove herbs and cut into strips. Season salad with salt, pepper and sugar.
3
Turn the meat and coat it again with mustard. Leave meat to marinate for about 5 minutes. Divide baguettes into three parts. Cut each piece lengthwise to the edge. Remove meat, remove herbs and cut into strips. Season salad with salt, pepper and sugar. Put salad and meat into the baguettes and sprinkle with the rest of the marinade. Put baguettes in paper sleeves for transport
4
45 minutes waiting time