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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Finally, fill up with the cream, possibly set a little (Mondamin). Season to taste with brandy.
- Pour the sauce over the pork fillets and bake with the Hollondaise.
- As a side dish, we recommend potato balls, french fries or gratinated potatoes and salad fresh from the garden.
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