Saddle Of Pork Á La Stopsele
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork (pork loin)
- 2 tablespoon tomato (s), dried, made into a paste with, capers and olive oil or ready-made crostini paste
- 1 tablespoon olive oil for frying
- 1 large onion (s), sliced
- 2 bell peppers, green and red, cut into fine strips
- salt and pepper
- 4 tablespoon heavy cream
- 500 ml meat stock
- 1 shot red wine
Print Recipe
Pin Recipe Instructions
- Wash the back of the pork and cut a pocket. Pour half of the crostini paste into the pocket and fill with onion and paprika strips (if not everything fits, the rest goes into the sauce).
- Season the back piece well with salt and pepper and then rub the rest of the crostini paste all over.
- Let a pan with the 2 tablespoons of oil get well hot and fry the back piece well all around, keep warm and let the remaining onions and pepper strips in the oil become translucent.
- Deglaze with cream and pour in the meat stock and red wine. Put the roast back in and let it simmer in a closed pan, adding some liquid if necessary. Remove the lid after about an hour. If you like, you can puree the vegetables and thicken the sauce with a sauce thickener. Season again to taste
- If necessary, I prefer to add a grated potato, simmer it briefly and then take the magic wand. Also makes a creamy sauce.
- There is also green ribbon pasta and radiccio.
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