Our “do-it-yourself” recipes

Ingredients:

• 5 thin slices of pork tenderloin
• 5 slices of cheese “Emmentaler”, 6 quartered onion slices, salt
• pepper, paprika, onion, cognac

Preparation:

Beat the pork tenderloins flat and season them with salt, pepper and paprika, top them with the cheese slices and roll them up tightly. Then put them onto a skewer separated by an onion slice until having formed a big “cheese skewer”. Heat dripping in a pan and sear the skewer over high heat, starting with the open sides so that the cheese can’t flow out. Then sear it all around. Reduce the heat and continue the cooking, while turning the skewer regularly (from 10 to 20 minutes according to the thickness of the meat rolls). You can also cook it in the oven (electric or hot air oven) for 20 minutes at a temperature of 180 °C. In order to prepare the sauce, glaze onions in dripping in a small casserole before pouring cognac onto it and adding the meat juice. Let it simmer slightly. Add finally grinded pepper, bring it shortly to boil again, season it hot and spicy and pour it over the cooked skewer.
We recommend to serve it with a mixed salad and baguette or “Alpine” bread or potato “Rösti”