Summary
Ingredients
Instructions
- Remove tendons from the pork tenderloin.
- Prepare a mixture of rosemary, sage, garlic, mustard, salt and pepper and brush the fillet with it. Dust some flour over it.
- Sear the fillet in the hot fat in a high pan briefly on both sides, deglaze with the white wine and simmer gently.
- Add the chopped parsley and creme fraiche and finally season with a little vegetable stock powder.
- It goes well with grainy rice, a few fried mushrooms and a green salad.
- Variant:
- Chicken breast fillets are also suitable instead of pork fillet.