Smoke-cured loin of pork in creamy sauce

Serves 6

* 500 - 600 g bonefree smoke-cured loin of pork
* butter
* 1 - 2 tablespoons of curry powder
* 1 dl leek, sliced
* 1 green sweet paprika, sliced
* 1 red sweet paprika, sliced
* 2 tablespoons of tomato purée
* 1 stock cube, vegetable
* 2 dl crème fraiche.
* 2 dl cream.

1. Cut smoke-cured loin of pork into even thin slices.
2. Fry curry powder in butter in a deep pan.
3. Add meat and brown.
4. Add paprika, leek, tomato purée, cream and one stock cube.
5. Cover and let simmer for a couple of minutes.
6. Add crème fraiche just before serving and heat.

Serve hot with rice.

A quickly prepared dinner when you do not want to spend too much time in the kitchen.
Smoke-cured loin of pork is called kassler in Swedish. It´s taken from the loin of the pork. The cut looks like a row of pork chops. The word kassler (or kasseler), is said to be derived from the name of a German butcher called Cassel who ran a meat and sausage business in Berlin in the late 19th century. He was first to prepare the kassler style smoked pork.

Link to the Swedish recipe 4 Kasslergryta