Hamborgarhryggur með uppstúfi

Cured pork with white sauce

Hamborgarhryggur is the Icelandic version of cured pork tenderloin and a traditional Christmas meal in Iceland. Instead of hamborgarhryggur, this recipe is also often prepared with leg of lamb; hangikjöt, which has been smoked over birch smoke, is particularly popular.

As a side dish there is traditionally canned peas and/or red cabbage.


Ingredients

1.5 kg cured pork tenderloin
1 can of green peas/
1 glass of red cabbage
800 g boiled potatoes

1 Tbsp margarine
1 Tbsp flour
400 ml milk
1 tsp sugar
1 pinch of salt
1 pinch of pepper
1 pinch of nutmeg


Preparation

Heat the meat, as well as the peas and/or the red cabbage.

For the white sauce, melt the butter in a small saucepan.

Add the flour and stir.

Then add the milk in small portions, stirring constantly and let the whole thing simmer for about 5 minutes.

Then season with sugar, salt, pepper and nutmeg

Slice the meat and serve with the potatoes, peas/red cabbage and white sauce.

[Translated from here.]