Martin`s Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pork tenderloin (s)
- 200 g cheese, rated, for ratinatin
- 150 ml white wine, medium dry
- 200 ml broth
- 1 tablespoon mustard
- 100 g ham, raw
- 1 handful breadcrumbs
- Salt and pepper, freshly ground
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Wash the pork tenderloin, parry and cut into finger-thick slices. Season with salt and pepper on both sides and then turn in breadcrumbs. Heat the vegetable oil in a pan, fry the breaded fillet pieces on both sides until light brown and then place in a baking dish.
- Add the stock, white wine and mustard to the hot pan and whisk with a whisk. Pour the liquid into the baking dish. Place the cooked ham on top of the individual pieces of fillet. Spread the cheese on top and bake the fillet in a preheated oven at 200 degrees for about 15 minutes.
- Spaetzle and fresh salad go well as side dishes. A glass of white wine also goes well with it.
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