Summary

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

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Instructions

1. 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.
2. 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.
3. Spaetzle and fresh salad go well as side dishes. A glass of white wine also goes well with it.