Pork tenderloin raw

The cream makes the roast butter tender.

Rheinhessian Riesling-Roast Roast

Two days before frying, the entire pork loin is marinated with a mixture of herbs, doused with cream and placed in the fridge.

ingredients for 4 persons

  • 1 kg of pork without bone
  • coarse salt, coarse pepper
  • 1 large garlic clove
  • 200 ml of cream
  • 200 g mushrooms
  • 1 onion diced
  • 1 tbsp butter
  • Salt, pepper, sugar
  • 250 ml of Riesling
  • Grated 50 g of buttered cheese

Two days before frying, season the entire pork loin with a mixture of coarse salt, coarse pepper and garlic, place in a sufficiently large dish and pour over the cream so that the meat is completely covered. The whole thing is left to cool for two days: the cream makes the roast butterzart.
Drain the cream and catch it; Fry in the oven preheated to 100 ° C (gas level 1, circulating air is not recommended for such low temperatures).
Clean the mushrooms and sauté with the onion cubes in butter, season with salt and pepper and a pinch of sugar and deglaze with half of the Riesling. Add the cream and simmer slowly over low heat; season with salt and pepper.
Now and then sprinkle the roast with the rest of the wine. After about 1.5 hours slow cooking at low temperature (100 ° C, gas level 1) 2/3 of the mushrooms from the sauce to fish, spread on the roast, sprinkle with the grated cheese and 20 minutes at 160 ° C (gas Gratinate step 3).
Homemade butter spaetzle or fine butter noodles and a green salad with radishes and fresh herbs are the perfect accompaniment.

Recipe from Ute Dreißigacker, Weingut Dreißigacker, Bechtheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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