Pork Loin Carpaccio with Three-Pepper Sauce
Thinly sliced smoked pork loin served with a three-pepper sauce.
Ingredients
smoked loin (deli-cut into pieces)
200 g
bacon (cut into pieces)
100 g
garlic croutons
4 tbsp
spinach leaves
2 cup
Calvé three-pepper sauce
to taste
Instructions
1
Fry the bacon
Fry the bacon in a non-stick pan until golden and crispy. Remove it and drain off the excess oil; set aside.
2
Plate the dish
Arrange the smoked loin in a fan shape on individual plates. Place the spinach leaves in the middle and sprinkle with the bacon and garlic croutons.
3
Serve
Serve with the Calvé three-pepper sauce.
