Pork Tenderloin with Pears
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 1 tablespoon vegetable fat
- 20 ml brandy
- 200 ml cream
- salt and pepper
- 1 can pear (s)
- jam (lingonberry)
- 1 camembert (s)
Print Recipe
Pin Recipe Instructions
- Cut the meat into slices approx. 2-3 cm thick. Heat the fat in a pan and fry the meat well on all sides. Then remove from the pan and deglaze the roast with brandy. Now add the cream and season with salt and pepper. Drain the pears and fill with a little cranberry jam as needed.
- Put the meat in a baking dish and place the pears in between. Slice the camembert and cover the meat with it. Pour the cream sauce over it.
- Baked in a preheated oven at 180 ° C for approx. 30 minutes. Serve immediately.
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