Summary

Ingredients

• 700 g pork fillet (s), two equally sized pieces
• 250 ml sherry, medium dry
• 250 ml veal stock or broth
• 1 teaspoon, leveled thyme
• 0.5 teaspoon ½ rosemary
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 clove garlic
• 1 tablespoon parsley, smooth
• 200 ml cream
• Sauce thickener
• salt
• Pepper, freshly ground
• Paprika powder, noble sweet
• olive oil

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Instructions

1. Wash and dab the pork tenderloin and remove the fat if necessary. Rub with salt, pepper and paprika powder. Heat the oil in the roasting pan and fry the fillet on all sides.
2. Remove the meat and deglaze the roast set with the sherry, bring to the boil briefly and add the stock (optionally stock). Stir in the thyme, rosemary, bay leaf, the garlic clove and tomato paste. Put the meat (with juice) back in and let it simmer with the lid on for about 40 minutes.
3. Then remove the meat and keep it warm in aluminum foil, add the cream and parsley and bring to the boil. Thicken with a sauce thickener. Remove the garlic clove and bay leaf and season with salt and pepper if necessary. Cut the meat into portions and serve with the sauce.
4. I recommend:
5. Croquettes, green salad and a vegetable side dish of your choice.