{"id":2011,"date":"2011-06-12T19:22:00","date_gmt":"2011-06-12T19:22:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2011"},"modified":"2015-02-04T06:28:03","modified_gmt":"2015-02-04T06:28:03","slug":"schweinelende-in-biermarinade-mit-senfbier-kummelkruste-in-dunkelbiersose","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinelende-in-biermarinade-mit-senfbier-kummelkruste-in-dunkelbiersose\/","title":{"rendered":"Schweinelende in Biermarinade mit Senfbier- K\u00fcmmelkruste in Dunkelbierso\u00dfe"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n2 Schweinelendchen a 500 g<br \/>\n<span style=\"color: #666699;\"><em>Marinade<\/em><\/span><br \/>\n200 ml \u00d6l<br \/>\n1 Liter Pils<br \/>\n1 Karotte<br \/>\n1\/2 Stange Lauch<br \/>\n1\/2 Sellerie, gew\u00fcrfelt<br \/>\n2 Lorbeerbl\u00e4tter<br \/>\n6 Nelken<br \/>\n1 TL Wacholderbeeren<br \/>\n2 TL Pfefferk\u00f6rner, zerdr\u00fcckt<br \/>\nEtwas Salz<br \/>\n<span style=\"color: #666699;\"><em>Bierkruste<\/em><\/span><br \/>\n400 Gramm Wei\u00dfbrot ohne Kruste, gew\u00fcrfelt<br \/>\n2 TL K\u00fcmmel<br \/>\n200 ml Dijonsenf grob<br \/>\n2 Eigelb<br \/>\n200 ml Dunkles Bier<br \/>\nSalz<br \/>\nPfeffer<br \/>\n<span style=\"color: #666699;\"><em>Dunkelbierso\u00dfe<\/em><\/span><br \/>\n1 EL Butter<br \/>\n1\/2 Zwiebel<br \/>\n200 ml Dunkles Bier<br \/>\n300 ml Bratenso\u00dfe<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDie Lenden 24 Stunden in die Marinade einlegen. Danach herausnehmen, mit einem K\u00fcchentuch abtrocknen und etwas plattieren. Das Wei\u00dfbrot mit dem Ei vermengen, die restlichen Zutaten zugeben und zu einer Masse vermengen. Danach die Masse auf der rohen Lende verteilen, auf ein Blech legen und im vorgeheizten Backofen bei 180\u00b0 ca. 30-45 min backen.<br \/>\nDunkelbierso\u00dfe: 1 EL Butter, darin eine halbe Zwiebel gew\u00fcrfelt glasig d\u00fcnsten, mit 0,2 l Dunkelbier abl\u00f6schen und mit 0, 3 l Bratenso\u00dfe auff\u00fcllen. Nur einmal kurz aufkochen lassen. Nicht l\u00e4nger kochen lassen, da die So\u00dfe sonst bitter wird.<br \/>\nAls Beilage eignen sich: Serviettenkn\u00f6del, Mandelkroketten, Kartoffelpl\u00e4tzchen und R\u00f6stkartoffeln.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 2 Schweinelendchen a 500 g Marinade 200 ml \u00d6l 1 Liter Pils 1 Karotte 1\/2 Stange Lauch 1\/2 Sellerie, gew\u00fcrfelt 2 Lorbeerbl\u00e4tter 6 Nelken 1 TL Wacholderbeeren 2 TL Pfefferk\u00f6rner, zerdr\u00fcckt Etwas Salz Bierkruste 400 Gramm Wei\u00dfbrot ohne Kruste, gew\u00fcrfelt 2 TL K\u00fcmmel 200 ml Dijonsenf grob 2 Eigelb 200 ml Dunkles Bier Salz &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinelende-in-biermarinade-mit-senfbier-kummelkruste-in-dunkelbiersose\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,47],"tags":[110,363],"class_list":["post-2011","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-bier","tag-schweinelende","item-wrap"],"yoast_head":"<!-- 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