Contents
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Ingredients
- 600 g Pork tenderloin
- 600 g Garlic pepper
- 600 g Seasoned salt
- 1 tbsp Clarified butter
- 50 ml Cognac
- 200 ml Cream
- 1 tbsp Creme fraiche Cheese
- 1 pinch Fenugreek powder
- 100 g Camembert
Instructions
- Cut the pork fillet and cut into 9 slices. Then season with seasoned salt and garlic pepper. Heat the clarified butter in a pan and fry the pork tenderloin on both sides briefly. Put in a baking dish!
Preheat the oven to 150 degrees Celsius!
- Deglaze the roast set with cognac, bring to the boil briefly and loosen the set. Then add the cream and creme fraiche and season with seasoning salt / garip pepper if necessary. Pour over the medallions. Then cut the camembert into slices and spread it on the pork tenderloin. Cook in the oven for about 10 minutes!
- Serve! There was also grumberry knepfle and salad!
My seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 1.8gProtein: 15.4gFat: 16.8g