Anna`s Pork Tenderloin in Broccoli Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pork fillet (s)
- 1 packet cream cheese, light
- 1 pack herbal cream cheese, light
- 1 small onion (s)
- 500 g broccoli
- 1 clove garlic
- nutmeg
- Fat for frying
- 1 shot white wine
- 200 ml vegetable stock
- salt and pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- Clean the pork tenderloin and cut into 1 - 2 cm thick slices. Clean the broccoli and cut into small florets. Cut the onion into small cubes and the garlic into thin slices.
- Put on a saucepan with salted water and add the broccoli florets to the boiling water. Cook for about 5 minutes. They should still be relatively firm. Drain the water, season the florets a little with nutmeg and set aside.
- Drain a little fat in a pan and sear the fillets. Then remove from the pan, season with pepper and salt and keep warm.
- Sweat the onion in the pan (in the frying fat of the fillets) until translucent and briefly sweat the garlic with it. Deglaze both with a dash of white wine. Reduce the white wine a little and add the vegetable stock. Gradually add the cream cheese to the broth and let it melt.
- When everything is melted, add the broccoli and pork fillets to the sauce and simmer gently for 2-3 minutes. As side dishes are e.g., Baguette, green salad with sugar and lemon juice.
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