Pork Loin with Chard

Lard the pork loin with bacon and sprinkle with cloves. Rub the inside with rosemary and sage, season with salt and season with pepper. Roll the meat on it and fix it with a string.

Chop onion, celery and parsley and steam in half oil, half butter. Put the meat on top and pour a glass of red wine. When the wine has boiled down, pour beef broth from time to time, cook and baste repeatedly until the meat is cooked (about 35 to 40 min).

In a Reindl heat oil, steam garlic, pancetta and tomatoes, add a little water and cook to a concentrated tomato sauce.

Cut the individual chard stems in half, blanch them in boiling salted water for about 15 min, drain and add to the sauce form.

The cooked meat “rest” on a board, then cut into slices and add to the vegetables form. Arrange the whole thing.

Our tip: Use bacon with a fine, smoky note!

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