Loin Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 300 g smoked bellies
- 1 small Bottle / s curry ketchup
- 1 cup sweet cream
- 1 cup crème fraîche or sour cream
- 1 dash wine, red, drier
- 800 g pork loin (s)
Print Recipe
Pin Recipe Instructions
- First, of course, the Römertopf has to soak itself properly in cold water.
- Cut the loin into 1 1/2 cm thick medallions and dice the pork belly. Cut the onions into fine rings. Line the prepared (soaked) Römertopf first with the bacon cubes, then with the medallions and finally with the onion rings. It is not necessary to grease the Roman pot.
- Mix the curry ketchup with the cream, the crème fraiche or sour cream and a good dash of red wine and distribute evenly over the ingredients in the Römertopf.
- Put the Römertopf with lid in the oven that has not been preheated for 3/4 hour at approx. 180 degrees. Then leave it in the oven for another hour without the lid at the same heat.
- Go well with: pasta, rice or country potatoes
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