LOIN OF PORK WITH LOVELY SAUCE
Kassler i god sås
Smoke-cured loin of pork is a "rock" in the summer household. It
keeps well, it's still rather cheap (at least here in Sweden), it
lasts long and is easy to vary. Fry or grill it in slices and serve
with a lovely sauce, flavored with mustard and red onions.
Serves 4
INGREDIENTS:
Please see conversion chart below! :o)
500 g (1 lb 2 oz) boneless smoke-cured
loin of pork
1 tbs butter or margarine
dash black pepper
Sauce:
2 dl (1 cup) sour cream
2 tbs strong mustard, preferably Dijon-type
2 tbs grated red onion
2 tbs finely chopped parsley
1 dl (1/2 cup) finely chopped fresh cucumber
To serve 8:
Double amount of all ingredients but only
1 1/2 batch of the sauce
METHOD
Cut the pork in even, thin slices. Make the sauce: Gently mix sour
cream, mustard, red onions, and parsley. Leave in a cold place
for a while.
Quickly fry the sliced pork in a frying pan. Flavor with black pepper
and put on a plate.
Add cucumber to the sauce. Pour it over the meat or serve it
separately.
Serve this simple, delicious summer dish with freshly boiled new
potatoes, boiled rice or pasta, a salad, and bread. Enjoy!
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
August 2, 2000
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
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