German-style loin
4 servings
35 minutes
German pork loin is a classic dish of German cuisine that combines the rich flavor of meat with the softness of sour cream sauce. The origins of this recipe trace back to the traditions of German taverns where roasted meat was always esteemed. The pork loin is first seared to a delicious golden crust and then simmered in a fragrant sauce made from sour cream, onions, and flour, enriching its flavor with the tenderness of milk. The result is juicy meat infused with spices and a rich creamy note. This dish pairs perfectly with noodles, mashed potatoes or rice, while fresh vegetables like cucumbers or green salad add contrast and lightness. It’s comfort food that can warm you on a cool evening and provide a sense of homey coziness.
1
Salt the pork, sprinkle with ground pepper, and fry on both sides until golden brown.
- Pork loin: 520 g
- Ground black pepper: to taste
- Salt: to taste
2
Sauté the sliced and blanched onion in the remaining fat, add separately sautéed flour, sour cream, and dilute with fresh milk. Cook everything.
- Lard (rendered pork fat): 30 g
- Onion: 30 g
- Wheat flour: 20 g
- Sour cream: 80 g
3
Then add the fried pork loin to the sauce and braise it in the oven.
- Pork loin: 520 g
4
Place the cooked meat on a plate and pour over the strained sauce. Serve boiled noodles, rice or mashed potatoes, cucumber salad or green salad, and sauce as a side.
- Cucumbers: 80 g
