Steamed pork loin in seasoning stock with bouillon vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat. In a wide saucepan or roaster with steaming insert, pour stock up to the bottom of the insert. Peel horseradish and cut half into thin slices. Add bay leaf and horseradish slices to the broth and bring to the boil. Place the meat in the steamer insert and cook in the closed pot over the slightly simmering broth in steam for about 1 hour.

2. 2

   Peel and wash the potatoes, cut them in half depending on size and add them after about 20 minutes. Peel and clean the carrots and cut them into strips. Clean, wash and cut leek into rings. Peel celery and cut into strips. After 40 minutes spread around the meat and potatoes. Grate the remaining horseradish. Measure 200 ml of steaming stock and bring to the boil. Stir starch and 2 tablespoons of cold water until smooth and use it to thicken the stock, bring to the boil again. Refine with crème balance and horseradish. Cut meat into slices and arrange on plates with potatoes, vegetables and sauce.

3. 3

   Grate the remaining horseradish. Measure 200 ml of steaming stock and bring to the boil. Stir starch and 2 tablespoons of cold water until smooth and use it to thicken the stock, bring to the boil again. Refine with crème balance and horseradish. Cut meat into slices and arrange on plates with potatoes, vegetables and sauce. Garnish with parsley. Add the rest of the sauce

4. 4

   Preparation time approx. 1 hour 15 minutes

Nutrition Facts

KCAL
550 kcal

CARBS
44 g

FATS
18 g

PROTEINS
50 g