Pork Tenderloin Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g pork fillet (s)
- 2 small onions
- 1 tablespoon oil
- 1 tablespoon, leveled flour
- 100 g whipped cream
- 1 teaspoon vegetable stock
- 50 g rocket
- 1 tablespoon balsamic vinegar
- liters ⅛ water
- 1 carrot (s)
- some oregano, dried
- 4 slices Parma ham
- salt
- Pepper White
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into thin slices. Peel and chop the onions. Cut the carrot into sticks.
- Clean, wash and, if necessary, roughly chop the rocket.
- Heat oil in a large pan. Fry the meat vigorously in portions. Season with salt and pepper, remove. Sauté the onions and carrot sticks in the frying fat, dust with flour and sauté briefly. Stir in 1/8 liter of water, cream, oregano and stock. Bring to the boil and simmer for about 5 minutes. Add the meat and let it steep for about 3 minutes. Season the fillet pan with salt, pepper and balsamic vinegar. Remove from heat and fold in rocket. Serve with Parma ham.
- We usually have ribbon noodles and a nice rosé or red wine with it.
- Tip:
- For sauce lovers, I recommend doubling up on the whipped cream, water, vegetable stock, and balsamic vinegar.
- The pork fillet can also be replaced with turkey or chicken fillet.
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