Raclette in Summer
Serves 4
120 mins prep
60 mins cook
180 mins total
Summertime is a great time to dust off the raclette grill and take it OUTSIDE! This genius way of tableside cooking and entertainment leaves your home odor-free and your neighbors super jealous (unless you invite them as we did).
Creamy Garlic Sauce
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Marinate The Meat
Cut the pork tenderloin into bite sized pieces and prepare ½ of my Schwenkbraten marinade (including onions). Rub in and let sit in the fridge for 2 hours or up to 24 hours.
½ pound pork tenderloin¼ recipe Schwenkbraten dry-rub marinade and onions
Make The Garlic Sauce
Combine all ingredients and set aside until ready to serve.
1 ½ garlic cloves½ handful finely chopped chives⅕ cup sour cream1 Tablespoons mayosalt and pepper to taste
Cook the Meat
Add a little garlic butter to the top of your raclette grill, then add the meat. Cook until browned on the outside and the internal temperature has reached 145° Fahrenheit or 63° Celsius. I love using this Instant-Read Thermometer to give me peace of mind that the pork is cooked.
2 Tablespoons garlic butter
Melt the Cheese
Place a piece of camembert and lingonberry sauce in a small pan and cook until bubbly. Place over a piece of sliced baguette. Take it to the next level by grilling the baguette with a little garlic butter. SO GOOD!
½ wheel camembert cheese2 Tablespoons lingonberry jam½ baguetteServe with my Oma Sieghilde's creamy potato salad, curry ketchup, creamy garlic sauce and more baguette. Guten Appetit and happy racletting!
¼ recipe Oma Sieghilde's creamy potato saladcurry ketchup
