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