In a large pan, heat the oil or butter over medium-high heat. Lightly sear the Kassler slices on each side for about 2-3 minutes, until they get a golden-brown color. Remove them from the pan and set them aside.
Kassler (Smoked Pork Loin)
- Total time - 25 minutes
- Prep time - 10 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Germany
Kassler is an ideal solution when you don't have much time but want to prepare a hearty and traditional meal. Since the meat is already brined, you don't need to add much, if any, salt. The recipe is based on a simple but rich mustard-cream sauce that perfectly complements its smoky flavor.
Ingredients
Ingredients for Kassler
- 4 pieces Kassler (smoked pork loin), about 1 cm thick slices
- 2 tablespoons oil or butter for searing
- 1 piece onion, sliced thinly
- 150 ml beef or vegetable broth
- 100 ml cooking cream (12%)
- 1 tablespoon sweet or mild mustard
- to taste salt and black pepper
Instructions
Step 1: Searing the Meat
Step 2: Preparing the Sauce
In the same pan where you seared the meat, add the sliced onion. Reduce the heat and sauté the onion for 5-7 minutes, until it's soft and translucent. If needed, add a little more oil.
Increase the heat, deglaze the pan with the broth, scraping up all the browned bits from the bottom of the pan while stirring.
Step 3: Finishing and Serving
Add the cream and mustard to the sauce. Stir well and let the sauce simmer briefly. You can season it with black pepper to taste, but be careful with salt.
Return the Kassler slices to the sauce and let them heat through for about 2 minutes.
Serve hot, topped with the sauce, with a favorite side dish, such as braised sauerkraut and mashed potatoes or classic German potato salad.