John Myers
Pork Fillet with Cream Sauce
The perfect pork fillet with cream sauce recipe with a picture and simple step-by-step instructions.
- 350 g Pork tenderloin
- 75 g Black Forest ham
- Pepper
- 1 Onion
- 50 ml Noilly Prat (dry vermouth)
- 125 ml Meatsoup
- 125 ml Cream
- Salt
- 1 pinch Sugar
- Clarified butter
- Preheat the oven to 100 ° C (top / bottom heat).
- Wash the pork tenderloin, pat dry and clean, season with pepper. Place the Black Forest ham in such a way that you can roll the pork fillet in it. Peel and finely dice the onion.
- Heat the butter lard in a pan and fry the pork fillet on all sides, remove and cook in the preheated oven on the wire rack for about 20-25 minutes.
- In the meantime, roast the onion cubes in the frying fat, deglaze with Noilly Prat. Pour in the meat stock and cream and allow to reduce to about half uncovered.
- Remove the pork tenderloin and wrap it in aluminum foil and let it rest for about 10 minutes. Only then cut into slices and serve on plates with sauce.
- Broccoli and boiled potatoes go well with it.
- Tip 7: The pork fillet also tastes good with asparagus, but then prepare it without cream sauce and serve with Bernaise sauce.
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