Pork Loin in Sour Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters broth, clear
- 2 pork loin (s)
- 2 pinch (s) salt
- 2 pinch (s) pepper
- 2 cups sour cream
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Skin the pork loins, wash them and dry them with a kitchen towel. Salt and pepper.
- Heat some oil in a roasting pan and fry the loins on all sides (I personally always fry them spicy). Now you add so much of the broth that the loins are completely covered with it. Put the lid on and check from time to time that the broth still covers the meat - top up with broth if necessary. Let it cook for about 1 hour.
- Now the loin can be removed from the broth. Turn off the stove and cut the loins into 10 cm pieces. Now the sour cream comes into play or in the broth. Add a beaker of the sour cream while stirring and, depending on your taste, some more from the second beaker. Put the sirloin back into the pot and bring to the boil again for a short moment - but not for that long, otherwise you won`t taste the sour cream anymore. Season with salt and pepper if necessary. Serve hot.
- We also like dumplings with creamed cauliflower or - even better - creamed cabbage.
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