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Smoked Pork Loin with Sweet and Sour Pickles and Horseradish Cream

Smoked Pork Loin with Sweet and Sour Pickles and Horseradish Cream
364
calories
Calories
1 hr 20 min.
Preparation
advanced
Difficulty

Ingredients

for 8 servings
For the pork loin
1 kilogram trimmed Smoked pork loin
For the sweet and sour pickles
1 Cucumber
white daikon radish
2 Carrots
Salt
1 Red Chile pepper
2 Limes
6 tablespoons Fruit Vinegar
2 tablespoons Honey
For the horseradish cream
250 grams Sour cream
200 grams Yogurt (0.1% fat)
4 tablespoons Mayonnaise
Lemon juice
1 pinch Sugar
freshly ground pepper
1 piece Horseradish
1 small box Cress
Salt
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Preparation steps

1

For the pork: Rinse the pork and pat dry. Place on a baking sheet and bake in a preheated oven at 180°C (approximately 350°F) for about 50 minutes.

2

For the sweet and sour pickles: Rinse the cucumber, peel, cut in half, remove the seeds and slice thinly. Peel the radish and carrots and slice thinly. Season with salt and let stand for 30 minutes. Rinse with cold water and drain.

3

Cut the chile in half, remove the seeds and chop finely. Rinse the lime under hot water, wipe dry, grate the zest and squeeze out the juice. Mix the lime juice with the vinegar and honey, add to the vegetables along with the lime zest and toss to combine.

4

For the horseradish cream: Whisk the sour cream, yogurt and mayonnaise together and season with lemon juice, salt and pepper. Add the sugar. Peel the horseradish and grate finely. Trim the cress. Fold in the horseradish and cress.

5

Slice the meat thinly. Serve with the sweet and sour pickles and horseradish cream.