LOIN OF PORK SYLVIE
Kotlettrad Sylvie
Every now and then it's nice to make a "real" dinner and also something different. This pork loin is a good choice. You cut it up lengtwise, not all the way through, and stuff the cuts with cheese and ham!
Serves 6
Approx 2 lbs boneless pork loin
3½ oz smoked ham
3½ oz Emmenthaler cheese
1 oz butter or margarine
1 onion, sliced
1 carrot, sliced
1.2 cups bouillon
0.8 cup heavy cream
flour, water
salt, white pepper
Make 3 or 4 cuts lengthwise, not all the way through. Put sliced ham and cheese in the cuts. Tie the piece of meat all around with cotton string to secure the filling and put in a greased, oven-proof pan. Divide the fat on top of the meat, put the onions and carrots around the meat and put in the oven at 480F. Brown for about 15 minutes.
Pour the bouillon on the side of the meat and continue cooking at 300F for 45 to 60 minutes. Baste occasionally with the pan juices.
Strain the juices in a saucepan and add cream. Thicken with some flour stirred with cold water - it mustn't be too thick. Flavor to taste with salt and pepper. Untie the meat and cut in suitable slices.
Serve on a plate together with green beans and, if they are not too burned, the veggies that went with the meat in the oven, and boiled potatoes.
Enjoy!
Bella
Kotlettrad Sylvie
Every now and then it's nice to make a "real" dinner and also something different. This pork loin is a good choice. You cut it up lengtwise, not all the way through, and stuff the cuts with cheese and ham!
Serves 6
Approx 2 lbs boneless pork loin
3½ oz smoked ham
3½ oz Emmenthaler cheese
1 oz butter or margarine
1 onion, sliced
1 carrot, sliced
1.2 cups bouillon
0.8 cup heavy cream
flour, water
salt, white pepper
Make 3 or 4 cuts lengthwise, not all the way through. Put sliced ham and cheese in the cuts. Tie the piece of meat all around with cotton string to secure the filling and put in a greased, oven-proof pan. Divide the fat on top of the meat, put the onions and carrots around the meat and put in the oven at 480F. Brown for about 15 minutes.
Pour the bouillon on the side of the meat and continue cooking at 300F for 45 to 60 minutes. Baste occasionally with the pan juices.
Strain the juices in a saucepan and add cream. Thicken with some flour stirred with cold water - it mustn't be too thick. Flavor to taste with salt and pepper. Untie the meat and cut in suitable slices.
Serve on a plate together with green beans and, if they are not too burned, the veggies that went with the meat in the oven, and boiled potatoes.
Enjoy!
Bella
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