Smoked Pork Loin with Sweet and Sour Pickles and Horseradish Cream
- For the pork loin
- 1 kilogram
trimmed Smoked pork loin
- For the sweet and sour pickles
white daikon radish
Red Chile pepper
- 6 tablespoons
- 2 tablespoons
- For the horseradish cream
- 250 grams
- 200 grams
- 4 tablespoons
- 1 pinch
- 1 piece
- 1 small box
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.
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.
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.
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.
Slice the meat thinly. Serve with the sweet and sour pickles and horseradish cream.