Stuffed Pork Fillet in Tender Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s) or pork tenderloin, approx. 800 g
- 150 g spinach
- 50 g butter
- 1 tablespoon oil
For the sauce: (mustard sauce)
- 1 tablespoon shallot (s), chopped
- 125 ml white wine
- 125 ml beef broth (beef soup)
- 125 ml crème fraîche
- 1 tablespoon mustard
- salt and pepper
- 1 tablespoon butter, cold
Print Recipe
Pin Recipe Instructions
- Poke a hole lengthways through the two pork fillets using the handle of a wooden spoon as thick as a finger. Season the well-squeezed spinach with salt, pepper and a little garlic and use it to fill the pork fillets. Salt, pepper.
- Fry in the fat (oil and butter) while still hot, then fry in a hot oven over medium heat (approx. 160 - 175 ° C) for approx. 12 - 15 minutes until juicy.
- Add the shallots to the roast residue in the pan, sauté briefly, deglaze with white wine and beef soup and reduce to a third. Fold in the crème fraîche, bring to the boil briefly and season with mustard, salt and pepper. Stir in the cold butter.
- Cabbage vegetables and ribbon noodles are tasty as a side dish.
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