Pork Loin Clams with Mushroom Sauce and Potato Chips
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 10 slices pork (pork loin), approx. 8- mm thick
- 10 slices Kasseler (back), approx. 2-3 mm thick
- 150 g sausae meat, fine
- 20 olives, without stones
- some curry powder or paprika powder
For the sauce: (quick mushroom sauce)
- 6 mushrooms (giant mushrooms)
- 2 cups crème fraîche
- 100 g bacon, diced
- some pepper
- some olive oil
- 3 liters thyme
- 1 kg potato (s)
- a bit salt
Print Recipe
Pin Recipe Instructions
- Roll the saddle of pork with the fat side in the curry powder so that the fat is completely covered with the spice. Then lay it on a work surface. Cut the seasoned side with a sharp knife at 1cm intervals. Place a slice of smoked ham on each. Shape the sausage meat into 10 small balls and place them in the middle of the back. Now carefully lift the unseasoned side of the pork loin and push a toothpick through the meat and sausage meat. Place an olive to the left and right of it. Place the clams on a baking sheet lined with baking paper, place in the oven preheated to 180 ° C and bake for 15 minutes.
- For the quick mushroom sauce, clean the mushrooms and cut them into slices. Sear the bacon cubes in hot olive oil. Then add the mushrooms and fry them until they lose their volume. Now add the crème fraîche and the thyme and let everything simmer for about 8-10 minutes. Season to taste with pepper.
- For the potato chips, peel 1kg potatoes, wash them, cut thinly and fry them in portions in hot oil. Season with salt.
- Arrange everything together on a plate and serve.
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