Pork Fillet in Herb Coating
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork fillet (s)
- 4 slices toast
- 250 ml milk
- 100 g butter, soft
- 2 points herbs, TK
- 4 cloves garlic
- 1 onion (s)
- 250 g cream cheese
- 2 tablespoon lemon juice
- 250 ml wine, white, dry
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Separate the pork fillet from fat and tendons and rub with salt and pepper. Dice toast and soak in milk. Mix 100 g butter with the herbs. Finely chop the garlic and onion, knead with the cream cheese, lemon juice and the squeezed toast into the herb butter. Season with salt and pepper. Preheat the oven to 200 ° C. Grease a flat refractory dish. Put the meat in it and spread the herb mixture on top. Pour the wine over it and cook the fillets on the middle rack for about 40 minutes.
- Potato gratin is also delicious!
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