Pork Fillet in White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork fillet (s) (approx. 600 g)
- 1 onion (s)
- 1 clove garlic
- 2 tablespoons oil
- salt and pepper
- Rosemary and marjoram
- 125 ml white wine
- 1 cup cream
- Sauce thickener, light
- Vegetable broth (instant)
- 0.5 ½ glass water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 220 ° C. Peel the onion and garlic and cut into large cubes. Season the pork fillet all around with salt and pepper.
- Heat the oil in a frying pan and briefly fry the pork tenderloin on each side. Add the onion, garlic and herbs to fry briefly. Place the meat, onions, garlic and herbs in a baking dish. Swirl some water (about half a glass of water) in the pan and pour about half of the wine into the baking dish. Put everything together in the oven for about 45 minutes. Halfway through the cooking time, turn the meat over and pour a little roast juice over it every 10 minutes.
- Then take the baking dish out of the oven. Remove the meat and cut into slices about 1.5 cm wide. Keep warm in the oven at approx. 75 ° C.
- Pour the remaining gravy (without onions and garlic) into the pan. Bring the cream, the rest of the wine and possibly water to the boil. Season with salt, pepper and possibly instant vegetable stock, thicken with the sauce thickener.
- Homemade spaetzle and / or croquettes go well with it.
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