Pork Tenderloin – Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- g 1,500 pork fillet (s)
- 2 packs ham, Black Forest
- 2 cups sweet cream
- 2 cups sour cream
- 1 packet cream cheese
- 1 cup cheese, (mushroom cheese)
- 1 teaspoon curry
- 1 teaspoon pepper
- 1 teaspoon paprika powder, mild
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon tarragon, freshly chopped (important for the typical taste)
Print Recipe
Pin Recipe Instructions
- Clean the pork fillets and cut into 2-3 finger-length pieces. Roll these into a slice of ham each. Place the pieces of meat side by side in a coated baking dish.
- Mix the remaining ingredients in a saucepan and bring to the boil once. Pour the sauce over the pork fillets and bake in the oven preheated to 180 ° C for about 45 minutes until light brown.
- This recipe is ideal for guests and can be prepared a day in advance. After the sauce, which has cooled to room temperature, has been spread over the meat, place the casserole dish in the refrigerator after it has cooled completely. The spices and herbs then penetrate the meat even better. Take out an hour in advance the next day and put in the oven.
- This goes well with pasta, spaetzle or baguette.
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