Pork Fillet in Metaxa Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg pork fillet (s)
- 2 glasses Metaxa (5 cl)
- 2 glasses white wine
- 2 small onions
- 500 ml cream
- 1 tube tomato paste
- olive oil
- salt and pepper
- possibly Sambal Oelek
Print Recipe
Pin Recipe Instructions
- First chop the onions. Heat a little olive oil in the pan and add the onions and heat until they are translucent. Add the Metaxa and the white wine and bring to the boil briefly (preferably over medium heat).
- Then add the cream and briefly bring to the boil again. Thicken the whole thing with the tomato paste until you have reached the desired consistency. Season to taste with the spices.
- Clean the pork tenderloin and cut into even pieces. Fry the fillet pieces in an extra pan, season with salt and pepper. After searing, add the fillet to the sauce and simmer on low heat for at least 20-30 minutes so that the alcohol can boil off. French fries and tzatziki are enough.
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