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).
Find this recipe and more in my cookbook!
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.
lb pork tenderloin
recipe Schwenkbraten dry-rub marinade and onions
Make The Garlic Sauce
Combine all ingredients and set aside until ready to serve.
garlic cloves
handful finely chopped chives
cup sour cream
tbsp mayo
salt 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.
tbsp 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!
wheel camembert cheese
tbsp lingonberry jam
baguette
Serve with my Oma Sieghilde's creamy potato salad, curry ketchup, creamy garlic sauce and more baguette. Guten Appetit and happy racletting!
recipe Oma Sieghilde's creamy potato salad
curry ketchup
