PORK GELATIN RECIPE RECIPES

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GERMAN LOIN OF PORK IN ASPIC (SULZ KOTELETT) RECIPE - FOOD.COM



German Loin of Pork in Aspic (sulz Kotelett) Recipe - Food.com image

Make and share this German Loin of Pork in Aspic (sulz Kotelett) recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 15

3 -4 lbs pork loin
1 1/2 teaspoons salt
1 small onion
2 -3 small carrots
1 -2 piece celery or 1 -2 piece celery leaves
1 sprig parsley
4 cloves
4 peppercorns
1 bay leaf
2 cups dry white wine
4 tablespoons vinegar
1 -2 pickle, sliced
2 hardboiled egg, sliced
3 tablespoons plain gelatin
2 egg whites

Steps:

  • WIPE MEAT.
  • SEASON WITH SALT.
  • PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
  • ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
  • BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
  • TEST WITH FORK AFTER FIRST HOUR.
  • WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
  • PLACE ON SERVING DISH.
  • GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
  • STRAIN STOCK; MEASURE.
  • ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
  • LET GELATIN SOFTEN.
  • BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
  • REHEAT TO BOILING; REMOVE FROM HEAT.
  • LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
  • POUR OVER MEAT.
  • CHILL IN REFRIGERATOR.
  • SERVES 4 OR MORE.
  • LUCHOW’S GERMAN COOKBOOK.

Nutrition Facts : Calories 899, FatContent 50.1, SaturatedFatContent 17.3, CholesterolContent 297.4, SodiumContent 1312.3, CarbohydrateContent 8.3, FiberContent 1.1, SugarContent 4, ProteinContent 77.3

PORK SALTIMBOCCA | ALLRECIPES



Pork Saltimbocca | Allrecipes image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Categories     Meat and Poultry    Pork    Pork Tenderloin Recipes

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 2 servings

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
? cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, CarbohydrateContent 5 g, CholesterolContent 149.4 mg, FatContent 29.7 g, FiberContent 0.1 g, ProteinContent 48.9 g, SaturatedFatContent 9.3 g, SodiumContent 486.9 mg, SugarContent 1.2 g

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