Summary

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

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Instructions

1. Wash the pork tenderloin, pat dry and remove skin and fat. Season the meat with salt, pepper and nutmeg.
2. 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.
3. In the meantime, rinse off the herbs, pat dry, pluck the leaves from the stalks and finely chop.
4. Take the meat out of the pan and cover it and keep it warm.
5. 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.
6. Cut the fillet into ½ cm thick slices, arrange in a fan shape on plates and cover with the herb sauce.
7. Serve with brown rice or spaetzle.