Orloff roast pork Ingredients: 25 cl of - crème fraîche - 1 kg of - long roast pork caught in the fillet - 10 slices of - gouda - 10 slices of - smoked English bacon.
Utensils： 1 Oven ovens- 1 knife knives- 1 Spatula spatulas- 1 cutting board cutting boards- 1 platter-
Total time:
1h10
Preparation:
10 min -
Cooking:
1 hour
Phase 1
Cook the salted and peppered roast pork in an oven dish (Th 5/6).
Phase 2
After 50 minutes of cooking, cut the roast into slices, keeping the slices attached at the bottom (easy with an electric knife).
Phase 3
Slide a slice of cheese and a slice of bacon between each slice.
Phase 4
Place back in thebaking dish and sprinkle with crème fraîche.
Phase 5
Return to the oven for 10 minutes.
Phase 6
Cut completely, serve with the sauce that has formed.
Utensils： 1 Oven ovens- 1 knife knives- 1 Spatula spatulas- 1 cutting board cutting boards- 1 platter-
Total time:
1h10
Preparation:
10 min -
Cooking:
1 hour
Phase 1
Cook the salted and peppered roast pork in an oven dish (Th 5/6).
Phase 2
After 50 minutes of cooking, cut the roast into slices, keeping the slices attached at the bottom (easy with an electric knife).
Phase 3
Slide a slice of cheese and a slice of bacon between each slice.
Phase 4
Place back in thebaking dish and sprinkle with crème fraîche.
Phase 5
Return to the oven for 10 minutes.
Phase 6
Cut completely, serve with the sauce that has formed.