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Eifel Spiebraten Recipe

Eifel Spiebraten

Recipe Ingredients for Eifel Spiebraten

1200 g Pork loin with belly flaps
200 grams Veal meat
1 tsp Butter
1 / 2 St Onion
1 pc Spring onion
1 pc Garlic
some Iodized salt
some Freshly ground pepper
200 grams Root vegetables: carrots, celery, leeks
some Bay leaf
some Juniper berries
1 tsp Butter
1 / 2 l Vegetable broth

Eifel Spiebraten Recipe Directions

The pork loin cut in half and place the rolled flank on a board. Add the chopped onions and green onions in butter saute lightly, add the chopped garlic and season with salt and pepper. This mass in the calf stuffing mix and spread on the rolled pork loin.

Roll up the pork loin with belly flaps and possibly hold on by a thread. Sauté in a roasting tin, the coarsely chopped root vegetables in butter. Then place the pork, pour with vegetable stock and add the bay leaf and juniper berries.

Roast in the oven at a temperature of 200 degrees about 40 minutes. The pork into slices and arrange on a wooden board.


Benefits fat cakes from the Eifel Basic Recipes recipe
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