Pork loin under a blanket
A classic Polish dish made from slices of pork loin, usually pan-fried and baked under a thick, creamy topping, often enriched with mushrooms, onion, and cream. The “blanket” refers to the fluffy sauce covering the meat.
Preparation: 1h 30 min
Easy
Preparation: 1h 30 min
Easy
Ingredients:
- 2 g ground black pepper
- 70 g Onion, raw
- 12 g salt
- 150 g Yoghurt, 2% fat
- 15 g mustard
- 20 g Oil, rapeseed
- 400 g Potato, long stored
- 800 g Pork, loin, without bone, raw
- 200 g light yellow cheese
- 80 g mayonnaise CVR
Method of cooking:
- On the lid of the mixing bowl without a measuring cup, place a bowl and weigh 800 grams of pork loin in it. Slice into about 8 pieces. Pound each slice with a meat mallet as for cutlets. Season the meat with 1 teaspoon of salt and 1 teaspoon of pepper.
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