Pork Loin in Herb – Cheese – Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 12 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1.4 kg pork fillet (s)
- 4 tablespoon., Leveled spice mixture for grilled meat
- 5 tablespoon olive oil
- 3 glasses mushrooms (15 g drained weight each), cut into slices
- 400 ml cream
- 200 ml milk
- 200 g processed cheese (herbs)
- some Worcester sauce
- 1 tablespoon mustard (Dijon)
- some pepper
- 1 teaspoon, leveled curry powder
- 2 tablespoon flour
- 2 tablespoon herbs, mixed (e.g. chives, parsley), chopped
Print Recipe
Pin Recipe Instructions
- Rinse the pork tenderloin under cold running water and pat dry. Remove fat and tendons if necessary. Rub in thick with grill spice. Place the meat in a shallow dish and let it steep overnight, covered.
- Heat oil in a large pan. Fry the pork fillet on all sides. Then take it out and cover it and let it rest for 10 minutes.
- Cut the fillet into 3 cm thick slices and place in a large baking dish or fat pan. Drain the mushroom slices and distribute them on the slices.
- For the sauce, mix the gravy from the pan with the cream and milk. Stir in the processed cheese. Season with Worcester sauce, mustard, pepper and curry powder. Bring the whole thing to the boil while stirring. Mix the flour with a little water and add to the sauce to thicken. Bring to the boil again while stirring. Stir in the herbs. Pour the sauce over the meat slices.
- Cook in a preheated oven at 160 ° C top / bottom heat for about 45 minutes.
- Spätzle or green ribbon noodles and a mixed salad are ideal as a side dish.
- Variations: This dish can also be prepared with chicken breast fillet. In addition, 1 - 2 bunches of washed, drained and sliced spring onions can be added to the sauce.
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