The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This work is licensed under the Creative Common Attribution 4.0 international Licence. Project: cook.org – Organic Cooks in Public Settings

baked pork meat with onion-mustard marinade

 
BIO Index*:
100.0%
Regional Index*:
100.0%

Ingredients (10 portions)

Name Quantity Organic Region Season
pork loin 1.0 kg   Germany  
bacon (33 slices) 460.0 g   Germany  
onions 1.3 kg   Germany   7 - 10
mustard 65.0 g   Germany  
wine vinegar 5.0 ml   Germany  
creme fraiche 600.0 g   Germany  
sugar   Germany  
iodised salt   Germany  
black pepper   Not Regional  
*Ingredients with zero quantity or anorganic ingredients are not counted in the index

Procedure

Peel the onions, cut them into slices and braise it lightly with frying oil in a pan for 5 minutes. Now add the wine vinegar and stir it until it is vaporised. Then stir in the creme fraiche and simmer it for another 5 minutes. Now stir in the mustard and season it with salt, black pepper and sugar. While it is simmering, cut the meat in 10 slices salt and pepper them a little and wrap them with the bacon slices. Now sauté the meat in the pan shortly from both sides and put them afterwards in a ligthly greased casserole dish. Baste the meat with the onion-mustard-sauce and bake it in the oven at 200°C for 45 minutes. As side dish it is best to serve rice or baguette and a green salad.