Pork loin in horseradish sauce is a great alternative to cutlets in gravy or traditional pork chop. Initially, I was not convinced of horseradish, but surprisingly the horseradish sauce with meat tastes brilliant. A simple dish rich in interesting taste 🙂


500 g pork loin
1 onion, diced
2 medium carrots, grated
1 garlic clove, diced
2 bay leaves
4 allspice balls
6 peppercorns
half a teaspoon of universal spice
350 ml hot water
1 tablespoon of 18% cream
2 tablespoons chopped dill
3 teaspoons of grated horseradish
meat flour
oil for frying


Cut the pork into 4-5 slices and break with a pestle. Coat with flour on each side. Heat oil in a frying pan so that it smokes slightly. Lay the slices of pork and fry on each side for 1 minute or until golden brown. Add the onion and garlic and fry for 2 minutes until the onion turns into glassy color. Pour hot water to the meat level. Add carrots, allspice, pepper, universal and bay leaves. Mix. Using a spoon, take 5 tablespoons of water from the decoction and put into a glass, it will be the basis for thickening the sauce. Cook covered for 40 minutes on low heat until the meat is tender. After this time, add the cream and horseradish to the glass with seperated cooled broth, mix thoroughly. Add to the pan with meat to thicken the sauce and mix everything. Cook for about 1 minute. Remove from heat, add dill and mix thoroughly again. Serve with your favorite additions, for me steamed potatoes with dill and beetroot salad 🙂


carrot, cream, dill, flour, garlic, horseradish, oil, onion, pepper, pork, water

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