Bakonyi rőzse

Ingredients:

2 large pork tenderloins (approx 1kg), 80-100g meaty smoked “Kolozsvár” bacon, 2-3 tbsp oil, 1/2 tsp ground black pepper, about 1/2 tsp marjoram, salt, about 1 heaped tbsp Univer mustard, 1 small onion or 1-2 tsp Univer onion paste

1. Remove the white membrane from the top of the tenderloins and then cut the meat into slices as thick as a little finger, and then into little finger wide strips. Cut the bacon into strips half the size of the meat strips.

2. Pour the oil into a wide pan or a large frying pan, put in the bacon and braise it while frequently stirring it. Then pick out the roast bacon cracklings with a skimmer. Braise the meat over high heat in the remaining fat for about 10 minutes, adding salt towards the end. Season with the mustard and the grated onion (onion paste), add the braised bacon and braise/steam for 2-3 more minutes.

3. Serve with steamed rice, French fries and home-made pickles.

Note:

This dish used to be a speciality of Park Restaurant in Keszthely and we got the recipe from one of their cooks.