Fried Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 1 onion (s), finely chopped
- 250 g mushrooms
- 30 g butter
- 3 tablespoon oil
- 125 ml meat stock
- 125 ml cream
- salt and pepper
- Parsley, chopped
- Thyme, torn leaves
- Rosemary, finely chopped
- Dill, finely chopped
- some lemon juice
- possibly wine, white
Print Recipe
Pin Recipe Instructions
- Rub the fillet well with salt, pepper, thyme, rosemary and dill. Cover with aluminum foil and let it soak for about 30 minutes.
- Then fry in hot oil on all sides, add butter, onion and sliced mushrooms, briefly toast everything, fill up with a little broth and place in the preheated oven (approx. 220 °).
- Fry for about 25 minutes, dousing the broth more often. Then pour in the cream, bring to the boil again and season the sauce with lemon juice, parsley and possibly wine.
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