6 servings
Ingredients:
Boiling water
1 kg (2 1/4 pounds) lightly-salted and smoked pork loin
1 1/4 dl (1/2 cup) sugar
3 T margarine
3/4 dl (1/3 cup) flour
Procedures:
1. Pour boiling water over the pork loin until covered. Insert a meat thermometer into the thickest part. Simmer until the internal temperature reaches 65 degrees C (160 degrees F), about 1 hour.
2. Preheat the over to 250 degrees C (450 degrees F).
3. Transfer the meat to an oven tray. Sprinkle with sugar and roast until the sugar turns to caramel, about 5 minutes. Remove from the oven, wrap in aluminum foil, and let rest 10 minutes.
4. Melt the margarine and stir in the flour. Gradually add cooking liquid and simmer 5 minutes. Season with salt and pepper.
5. Bone and slice the meat. Serve with boiled potatoes, sauerkraut, and poached prunes.
Ingredients:
Boiling water
1 kg (2 1/4 pounds) lightly-salted and smoked pork loin
1 1/4 dl (1/2 cup) sugar
3 T margarine
3/4 dl (1/3 cup) flour
Procedures:
1. Pour boiling water over the pork loin until covered. Insert a meat thermometer into the thickest part. Simmer until the internal temperature reaches 65 degrees C (160 degrees F), about 1 hour.
2. Preheat the over to 250 degrees C (450 degrees F).
3. Transfer the meat to an oven tray. Sprinkle with sugar and roast until the sugar turns to caramel, about 5 minutes. Remove from the oven, wrap in aluminum foil, and let rest 10 minutes.
4. Melt the margarine and stir in the flour. Gradually add cooking liquid and simmer 5 minutes. Season with salt and pepper.
5. Bone and slice the meat. Serve with boiled potatoes, sauerkraut, and poached prunes.
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