Summary

Ingredients

• 2 pork fillet (s), (approx. 500g each)
• 2 medium onion (s), (finely diced)
• 3 cloves garlic, (finely chopped)
• 4 tablespoon mustard, spicy (Düsseldorfer Löwensenf)
• 400 ml veal stock
• 200 ml cream, fresh
• 200 ml sour cream
• 3 sprigs thyme, fresh (alternatively 1 heaped tablespoon dried)
• 4 tablespoon clarified butter
• a bit salt
• some pepper, freshly ground, black

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Instructions

1. Parry the pork tenderloin, peel and finely dice the onions, peel and finely chop the cloves of garlic.
2. Heat 2 tablespoon clarified butter in a large pan and sear the fillets all over. Remove the fillets, season with salt and pepper and set aside, covered. Put 2 tablespoon clarified butter in the roasting set, reduce the heat a little beforehand, fry the onion cubes until golden, add the garlic and mustard. Roast briefly and deglaze with the stock. Add the cream and bring to the boil once. Add the fillets and thyme to the sauce and let simmer for about 20 minutes. Remove the fillets and keep warm, reduce the sauce vigorously for 5 minutes, remove from the heat and stir in the sour cream (do not let it boil anymore).
3. Slice the fillets, place in the sauce and serve immediately.
4. As side dishes: croquettes, duchess potatoes, potato gratin or spaetzle
5. Vegetables: broccoli, glazed carrots or bacon beans