Herb Encrusted Smoked Pork Loin
Rinse the meat and pat dry. Peel the onions, carrots and celery root and dice. Melt the butter in a large Dutch oven, sauté the vegetables and season with salt and pepper. Add the juniper berries and bay leaves. Arrange meat over the vegetables, cover and place in a cold oven. Set the oven to 220°C (approximately 425°F) and cook for about 90 minutes.
Mix the cream cheese with the breadcrumbs, nuts and milk and season with salt and pepper. Remove the lid, press the breadcrumb mixture over the meat and bake for about 15 minutes. Serve sliced.
The cream cheese with breadcrumbs, nuts and milk mix, salt and pepper. Remove the lid, pass the mass on the meat and fry for about 15 minutes. Serve Sliced.