Ingredients
serves 4-6
- 1 kg of pork loin
- 100 g of spicy Tilsiter, cut into strips
- 20 g of dried apricots, cut into strips
- salt and pepper
- cooking butter
sauce:
- butter
- 1 chopped shallot
- 100 mL of red wine
- 30-50 g of butter, cut into pieces
- salt and pepper
- sprigs of rosemary for garnish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Make two deep incisions in the top of the meat, fill with the cheese and dried apricots and tie up with twine. Season and sear well in the cooking butter. Roast for 1 hour in the oven, preheated to 150°C, and then let stand.
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2 For the sauce: add a little butter to the roast juice, sauté the shallot, deglaze with the red wine and then reduce a little. Gradually add in the butter and season.
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3 Slice the meat and serve with the red wine and butter sauce on warmed plates. Garnish with sprigs of rosemary.
Bon
Appétit
Appétit
