Summary

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

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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.