Black Forest Ham Sirloin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork loin (s), (approx. 700 g)
- 12 slices ham, Black Forest (large )
- 100 g sour cream
- 2 teaspoons mustard, medium hot
- Pepper from the grinder
- 4 cl white wine
- 300 ml broth
- 2 tablespoon clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Season the loin all over with pepper.
- Mix the mustard with the sour cream.
- Spread half of the sour cream mixture on all sides of the sirloin and wrap the ham slices completely around it. Pin the ham slices with toothpicks.
- Fill up the remaining sour cream mass with 300 ml of warm broth and stir well.
- Now heat the clarified butter in a small puree and fry the sirloin on all sides. Then deglaze with the white wine and pour in the sour cream. Cook everything closed over a low flame for almost an hour. Turn around once in between.
- If you like the sauce a little thicker, you can bind it with a flour dough afterwards.
- Salt is not absolutely necessary as the ham is quite salty.
- This goes well with spaetzle, dumplings or noodles and a fine salad or seasonal vegetables!
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