Ingredients
4 x sour dough burger buns
200g sweet German mustard
100g Mayonaise
4 x 150g pieces pork tenderloin
100g flour
3 beaten eggs
200g breadcrumbs
For the sauerkraut
Half head white cabbage
Half white onion
100ml white wine vinegar
30g honey
100g demerara sugar
1 bay leaf
s&p
Garnish with chopped roasted hazelnuts and gherkins
Method
1. Sauerkraut - Shred cabbage, slice onion, mix together, cover with foil, roast 1 and a half hours
2. Baton out each piece of pork, then dip in flour, egg then crumbs
3. Shallow fry in butter for about 4mins each side, drain on kitchen towel
4. Mix mayo with mustard
5. Serve each with on burger buns with mustard spread on the bottom, then pork, then sauerkraut ( also nice with smoked German cheese grilled on top of the pork)
