Svinemørbrad i ovn
4 personer
| prepPreheat oven to 175°C / 350°F, fan setting | ||||
| prepGrease a 20 × 28 cm ovenproof dish for potatoes | ||||
| 1 kg kartofler, i tynde skiver | Layer potatoes with spices, pour cream, bake 175°C / 350°F, 60 min | Serve pork whole with creamed potatoes and salad | ||
| ½ tsk revet muskatnød | ||||
| 2 tsk groft salt (til kartofler) | ||||
| friskkværnet peber | ||||
| 3 dl / 720 ml piskefløde | ||||
| 25 g smør | Brown butter, sear pork on all sides, 4 min total | Cut slit in pork, season with salt | Stuff pork with bacon filling, bake 175°C / 350°F, 15 min | |
| 1 afpudset svinemørbrad (ca. 475 g) | ||||
| ½ tsk groft salt (til mørbrad) | ||||
| 125 g bacon i skiver | Fry bacon strips, add onion, hazelnuts, garlic, thyme & salt, 4 min | |||
| 2 grofthakkede løg (ca. 150 g) | ||||
| 50 g hakkede hasselnødder | ||||
| 1 lille finthakket fed hvidløg | ||||
| 2 spsk frisk timian | ||||
| ½ tsk groft salt (til fyld) | ||||
| 200 g romainesalat revet i grove stykker, drysset med salt og peber | ||||
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