Creamed Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg pork fillet (s)
- 3 onion (s), diced
- 500 g mushrooms, small, pink
- 250 ml wine, white, dry or broth
- 400 ml veal stock
- 200 ml whipped cream
- 3 tablespoon olive oil, for frying
- 2 tablespoon paprika powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 clove (s) garlic, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan.
- Cut the pork fillet into approx. 2 cm thick slices and fry in portions in hot oil. Season with salt, pepper and paprika. Remove the pork tenderloin and fry the onions, garlic and mushrooms as well. Pour the stock and wine or stock. Bring the sauce to the boil, add the meat and simmer for about 45 minutes.
- Season to taste with salt, pepper, oregano and thyme. Turn off the hotplate. It can stay that way for now.
- Just before the guests arrive, heat the meat pot over medium heat and pour on the cream.
- The following are suitable as a side dish:
- Boiled potatoes, ribbon noodles tossed in butter, red cabbage, Brussels sprouts, broccoli, and much more.
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