4 slices of tenderloin and de-boned pork chops each (2 oz per slice), 1 teaspoon salt, 1/2 teaspoon ground black pepper, 4 slices of ham, 4 slices of smoked bacon, 2 medium red onions, 4 tablespoons oil, 1/2 teaspoon tomato paste, 1 level teaspoon flour, dash of spice mixture
and caraway seeds each, 14 oz potatoes, 1 oz butter, 2 egg yolks, dash of ground nutmeg
Flatten the meat slices a bit, rub in with salt and pepper. Place the tenderloin slices next to each other. Place one slice of ham and bacon on each. Cover with onion slices, and top them with the pork chops. Secure them on either side with a toothpick. Fry them in the hot oil, let excess oil drip then place them in a baking dish. In the remaining oil first heat the tomato paste, then the flour. Pour about 3/4 cup of water on it, add the spice mixture and the caraway seeds, boil for another 1-2 minutes. Peel and cube the potatoes and cook them in lightly salted water. Drain. While still hot, mash them and mix in the egg yolks and the butter. Add a bit of salt and the nutmeg. Form a thick layer of the potato on top of the meat slices, decorate the top using a fork. Alternatively, use a pastry bag to form small potato stars on the meat slices. In a preheated oven (390 °F, 355 °F in air-convector ovens) bake for 10 minutes during which the meat heats up nicely and the potato gains a nice reddish color. Garnish with the roast juice. Serve with steamed vegetables.
Preparation time: 1 hour
One serving: 3223 kJ/771 kcal