Pork Fillet in Herb Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork fillet (s)
- 3 tablespoon oil
- 1 bunch herbs, mixed (alternatively 2 teaspoons dried Italian herbs)
- 200 ml meat broth
- 100 g herbal cream cheese, 20% fat
- 100 g crème fraîche or sour cream
- 2 cloves garlic)
- Nutmeg, grated
- some lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the pork tenderloin, pat dry and remove skin and fat. Season the meat with salt, pepper and nutmeg.
- Heat the oil in a large pan and fry the meat vigorously on all sides, then cover and cook over low heat for 15 minutes.
- In the meantime, rinse off the herbs, pat dry, pluck the leaves from the stalks and finely chop.
- Take the meat out of the pan and cover it and keep it warm.
- Boil off the roasting set with the meat stock. Stir in the herbal cream cheese and crème fraîche. Peel and squeeze the garlic. Simmer the sauce for 3 minutes, season with salt, pepper and lemon juice and stir in the herbs. Add the fillet with the leaked meat juice and let it steep in the sauce for another 3 minutes.
- Cut the fillet into ½ cm thick slices, arrange in a fan shape on plates and cover with the herb sauce.
- Serve with brown rice or spaetzle.
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