Pork Tenderloin Madagascar

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 800 g pork fillet (s)
  • 125 ml cream
  • 1 tablespoon mustard (tarragon mustard)
  • 1 tablespoon chili sauce
  • Gravy
  • 2 pinches pepper, greens
  • 1 clove garlic
  • 2 cl brandy
  • 4 tablespoon hollandaise sauce
  • salt and pepper
  • Paprika powder
  • curry
  • 125 ml red wine
Pork Tenderloin Madagascar
Pork Tenderloin Madagascar

Instructions

  1. Peel the pork tenderloin, season with salt, pepper, paprika, curry, cut into thin slices, pound a little and fry for about 3 minutes on each side. Then add the crushed clove of garlic.
  2. Put the pork fillet in a casserole dish, deglaze the meat stock with the red wine, add some gravy, the green pepper, tarragon mustard and chili sauce.
  3. Finally, fill up with the cream, possibly set a little (Mondamin). Season to taste with brandy.
  4. Pour the sauce over the pork fillets and bake with the Hollondaise.
  5. As a side dish, we recommend potato balls, french fries or gratinated potatoes and salad fresh from the garden.

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