John Myers
Contents
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Ingredients
- 400 g Pork tenderloin
- 250 g Mushrooms
- 4 Discs South Tyrolean ham
- 300 g Leek
- Salt
- Pepper from the grinder
- 1 tsp Clear broth
- 1 tbsp Flour
- 100 ml White wine dry
- 200 ml Cream
- 2 tsp Mustard coarse
- 1 tbsp Olive oil
- 100 g Grated Emmental
Instructions
- Cut the pork fillet into medallions. Fry both sides in hot olive oil. Season with salt and pepper. Place in a baking dish.
- Clean and quarter the mushrooms. Cut the ham into thin strips. Cut the leek into thin rings and wash. Fry the vegetables and ham in the remaining olive oil. Dust with flour. Deglaze with white wine, simmer a little. Stir in cream. Season with mustard and broth. Pour the sauce over the medallions, sprinkle with the Emmental cheese and grill in the preheated oven at 200 ° C for about 30 minutes.
- Roasted potatoes taste good with them.
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 2.9gProtein: 10gFat: 12g
