Summary

Ingredients

• 1 kg pork loin (s) (let the butcher cut a pocket)
• Salt and pepper, black
• 3 spring onion (s)
• 3 clove (s) garlic
• 1 bunch parsley
• 1 box cress
• 2 tablespoon butter
• 2 tablespoon breadcrumbs
• 1 egg (s)
• 1 egg yolk
• 2 tablespoon clarified butter
• 125 ml Madeira
• 250 ml meat broth
• 150 g crème fraîche
• 1 dash Worcester sauce
• Lemon juice
• Cayenne pepper

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Instructions

1. Rub the meat inside and out with salt, pepper and cayenne pepper. Clean, wash and cut the spring onions into rings. Peel and squeeze the garlic Wash, roughly chop the parsley and add. Rinse the cress and cut the leaves over the bowl.
2. Mix the vegetables and herbs and sauté in the butter in a pan for about 5 minutes. Salt and pepper, let cool a little, then mix in the breadcrumbs, egg and yolk.
3. Fill the meat pockets loosely with it and sew up with kitchen thread.
4. Heat the clarified butter in a roasting pan and fry the loin all over. Deglaze with the Madeira, add the stock and the creme fraiche. Lightly season with salt and pepper and cover and simmer everything over a medium heat for about 45 minutes.
5. Remove the meat from the sauce and cut into finger-thick slices. Season the sauce with the Worcestershire sauce and serve separately.
6. Potato biscuits and young beans go well with it.