Marinate pork with lemon
Simple but effective tip: marinate pork with lemon for a great taste experience.
Pork for roast - be it chop or loin - I rub with lemon juice, salt and put it covered in the fridge (at least a few hours, otherwise overnight - at most, just under two days).
When it's fried, take out the pieces and pepper, quickly sauté the gravy with crème fraiche, cream or cream cheese and broth or water. Now add a pinch of sugar, boil briefly and done. Of course, herbs (such as thyme or rosemary) also taste good. The "lemon massage" is certainly suitable as a pretreatment for breading.
Decisive is the lemon, it makes the meat aromatic-tender and gives the sauce seasoning.
