John Myers
Pork Fillet in Mustard Sauce and Gnocci
The perfect pork fillet in mustard sauce and gnocci recipe with a picture and simple step-by-step instructions.
- 1 bunch Spring onions
- 600 g Pork tenderloin
- 2 Shallots
- 200 g Sugar snap
- 2 tbsp Oil
- 300 ml Apple juice
- 200 ml Vegetable stock
- 250 g Crème fraîche with herbs
- 3 tbsp Grainy, sweet mustard
- 1 Prices Cinnamon sugar
- Butter
- 2 Packs Gnocci from the refrigerated shelf
- Clean the spring onions and cut into fine rings. Cut off the tips of the snow peas, remove the threads and cut the shallots into fine cubes. Remove the tendons from the pork tenderloin and cut into medallions. Heat some oil in a non-stick pan, fry the shallots and sugar snap peas for about 8 minutes, remove. Put the oil in the pan again and fry the pork fillet medallions on both sides until they take on color and are almost done. Season with salt and pepper. Take out and wrap in aluminum foil. Sweat the spring onions in the remaining frying fat. Deglaze with the apple juice and vegetable stock, bring to the boil, stir in the creme fraiche and mustard and simmer for about 4 minutes on a low heat. Season to taste with pepper, salt, chervil, coriander, vegeta and cinnamon sugar. Put the meat in the sauce and warm it up. Brown the gnocci in butter for about 5 minutes.
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