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Marinated pork loin with wild herbs and flowers – aromatic & light

Finely marinated meat, delicate blossoms, and plenty of fresh greens: This recipe brings summery lightness and herbal aromas to the plate. The pork loin is marinated with anise and lemon, accompanied by colorful bunched carrots, wild herbs, fennel, and mallow blossoms – rounded off with a creamy quark and herb dip. A modern combination of country cooking and delicate freshness – ideal for late spring or summer.

Marinierter Schweinerücken mit Wildkräutern und Blüten – aromatisch & leicht

Ingredients for 4 servings

400 g organic pork loin
2 tbsp wild aniseed
2 tbsp grape seed oil
5 tbsp rapeseed oil
10 bunched carrots
Juice of ½ lemon
8 white mallow flowers
3-4 stalks of fennel flowers
1 handful of mixed salads
250 g organic quark 40%
sea salt, pepper
cane sugar
80 g cream
1 tbsp lemon oil
4 tbsp chopped herbs, e.g. dill, tarragon, parsley, chervil, sorrel, cress, ground elder, nettle, pimpernel

Here’s how to prepare it:

Brown the pork loin in grapeseed oil and place on a wire rack. Season with pepper on both sides and sprinkle with ground wild anise. Cook in the oven at 65°C for 3 hours. Remove and let cool. Cut into 16 thin slices (approx. 3 mm) using a slicer and place side by side on a baking sheet. Drizzle with rapeseed oil and season with sea salt. Roll up the slices. Trim, wash, and dry the carrots. Cut the purple carrots lengthwise into thin slices (0.5 cm). Slice the yellow/orange carrots crosswise and cook in a pan with rapeseed oil, water, salt, and sugar until al dente. Drizzle with lemon juice. Mix the quark with the cream and herbs and season with salt/sugar to taste. Pick off the mallow petals and trim the fennel flowers with scissors.

Serving:
Arrange the cooked and raw carrots lengthwise as shown in the photo. Add 3-4 pork loin rolls and 1-2 dumplings of herb curd. Top with a few lettuce leaves. Sprinkle with both petals and enjoy immediately.

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Robert Stolz in the Garden Magic Interview

Marinated pork loin with wild herbs and flowers – aromatic & light

Ingredients for 4 servings

Here’s how to prepare it:

herb seeds

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