SCHINDELBRATEN  

Shingle Roast

600 g potatoes (boiled and peeled)
600 g pork loin
4 gloves of garlic (pressed)
1 tpsb. marjoram (dried)
3 tbsp. oil
2 onions
40 g butter
4 slices bacon
200 g mustard pickle
4 tbsp. mustard
4 lettuce leaves

 

 

Preheat oven to 180°.
Cut potatoes into 5 mm slices. Divide pork loin into 4 pieces and spice them with salt, pepper, garlic and marjoram all around. Fry pork loin about 3 minutes all around and keep warm then. Halve onion and cut into slices. Heat butter, add onion and potatoe slices, spice with salt and pepper and fry them some minutes, turn round from time to time.
Add pork loin onto potatoe slices and fry all in oven for about 20 minutes.
Cut the second onion into slices. Fry ham without oil crisply and then roast onion slices in the same pan.
Dice mustard pickle and mix well with mustard. Serve on lettuce leaves.
Remove pan out of oven and cut pork loin into slices.

 

       
     
 

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