Summary

Ingredients

• 2 slices toast, (wholemeal toast)
• 4 slices pork tenderloin (s), about 1-1.5 cm thick
• Lettuce, some nice leaves
• 1 onion (s), finely diced
• 1 teaspoon mustard
• 1 teaspoon tomato paste
• 1 tablespoon peppercorns, green, pickled
• 2 cl brandy
• 0.25 ¼ glass white wine, dry
• 100 ml sour cream or sour cream
• Oil, something to fry
• salt and pepper
• possibly vegetable broth, for pouring on

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Instructions

1. Put some oil in a hot pan and roast the onions until golden brown. Add mustard and tomato paste and roast a little, extinguish with brandy, simmer briefly, pour in white wine and simmer gently. Add peppercorns and sour cream, season, let simmer a little more. If the sauce is too thick, add a little vegetable stock.
2. Spread a thin layer of oil on a hot grill pan and sear the seasoned fillet pieces and continue to fry slowly until they have reached the desired cooking point.
3. Roast the toast and place on a plate, spread the lettuce leaves on top and place the fillet pieces on top. Now spread the sauce over it with a spoon, sprinkle some freshly ground pepper on top.