Raclette in Summer
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!
Servings: 4 people
Calories: 502kcal
Equipment
- cast-iron brush
- Raclette Dish Holders
- Cheese Knives
- pepper mill
- Salt
Ingredients
- 1 wheel camembert cheese
- 4 Tablespoons lingonberry jam
- 1 baguette
- 1 pound pork tenderloin or up to 2 pounds depending on how much meat your guests eat
- ½ recipe Schwenkbraten dry-rub marinade and onions You'll need salt, pepper, fresh garlic, dried bay leaf, whole juniper berries, ground cloves, ground allspice, dried or fresh thyme, dried or fresh oregano, one yellow onion. You'll use half of the marinade from my Schwenkbraten recipe.
- ½ recipe Oma Sieghilde's creamy potato salad I made half of the recipe and we still had plenty of leftovers! It's so good!
- 4 Tablespoons garlic butter I make my own by combining 2 cloves of minced garlic with 4 Tablespoons of room temperature butter and a little sea salt. I use it for grilling the meat, spreading on bread, putting in the raclette pans.
- curry ketchup a German favorite! This is the brand we used to buy growing up. Just give it a try if you haven't!
Creamy Garlic Sauce
- 3 garlic cloves peeled and minced
- 1 handful finely chopped chives
- ¼ cup sour cream
- 2 Tablespoons mayo
- salt and pepper to taste
Instructions
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.1 pound pork tenderloin, ½ recipe Schwenkbraten dry-rub marinade and onions
Make The Garlic Sauce
- Combine all ingredients and set aside until ready to serve.3 garlic cloves, 1 handful finely chopped chives, ¼ cup sour cream, 2 Tablespoons 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.4 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!1 wheel camembert cheese, 4 Tablespoons lingonberry jam, 1 baguette
- Serve with my Oma Sieghilde's creamy potato salad, curry ketchup, creamy garlic sauce and more baguette. Guten Appetit and happy racletting!½ recipe Oma Sieghilde's creamy potato salad, curry ketchup
Notes
If you've never made Raclette outdoors, I encourage you to try it NOW.
3 top reasons why I love using it outdoors:
- It doesn't stink up the house
- There is no designated grill master that doesn't get to spend as much time with everybody.
- It brings this giant appliance out of the box more than once or twice a year (Raclette is typically only enjoyed around the holidays in Germany and that's it).
Nutrition
Calories: 502kcal | Carbohydrates: 37g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 590mg | Potassium: 565mg | Fiber: 2g | Sugar: 7g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg