Pork

A successful experiment: Pork tenderloin baked in a rye and wheat sourdough bread crust with garlic and rosemary.

Leberknödel (liver dumplings) are a southern German specialty. Where I come from, they are often served as part of a "Pfälzer Teller" (Palatinate Plate) together with a slice of baked Saumagen (stuffed sow's stomach), sausage, sauerkraut and bread. You can also serve them just with sauerkraut and bread.

Breaded and pan-fried pork tenderloin cutlets with a mushroom and red wine sauce, served with pasta.