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Cooking: Pork Tenderloin with Horseradish Crust Glazed Chestnuts and Cognac Sauce

5 from 2 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 198 kcal

Ingredients
 

Chestnuts:

  • 60 g Butter
  • 2 El Breadcrumbs
  • 2 Tl Horseradish
  • 50 g Parmesan
  • Salt and pepper
  • 400 ml Veal stock
  • 100 ml Cream
  • 1 Onion
  • 1 shot Cognac
  • 1 toe Garlic
  • 250 g Pre-Cooked chestnuts
  • 1 El Sugar
  • 1 El Butter

Hash browns:

  • 4 Potatoes
  • Salt

Instructions
 

Meat & Sauce:

  • Wash the fillet and cut into equal pieces, season and fry briefly on all sides in hot clarified butter. Put the chopped onions and garlic in the roasting fat, sweat with cognac, add the stock and cream and reduce to half.

Crust:

  • For the crust, knead 30 g butter, the breadcrumbs, horseradish and the Parmesan, season a little if necessary, roll out thinly, cut into pieces of equal size and place on the fillet. Baked in the oven under the grill for about 5-8 minutes depending on the desired browning.

Chestnuts:

  • In the meantime, let the sugar and 1 tablespoon butter melt in a pan, add the chestnuts, add a little salt and pepper and sauté briefly.

Sauce:

  • Puree the sauce with the magic wand and stir in the remaining cold butter. Season if necessary, but is not really necessary.

Hash browns:

  • Roughly grate the potatoes and season with salt, then put them in a pan with hot clarified butter and add some of the mixture to the pan, press until smooth and fry on all sides until brown.

Nutrition

Serving: 100gCalories: 198kcalCarbohydrates: 17.7gProtein: 3.3gFat: 12.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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