John Myers
Pork Fillet in Whiskey Cream
The perfect pork fillet in whiskey cream recipe with a picture and simple step-by-step instructions.
- 1 kg Pork fillets (makes 12 pieces a` 80g)
- 100 g Butter
- 100 g Salt
- 100 g Pepper
- 800 g Spaetzle, fresh
- 2 Knife point Nutmeg
- 2 bunch Chives
- 12 cl Whiskey (best of good scottish)
- 600 g Cream
- Preheat the oven to 220 ° C (fan oven 200 ° C). Flatten the pork fillets with the heel of your hand and add pepper and salt on both sides.
- Brush a casserole dish with oil and place the pork fillets in it. Fry in the preheated oven (center) for 10 minutes. Then turn and fry for another 10 minutes.
- In the meantime, heat the butter in a pan and toss the spaetzle in it. Season with salt, pepper and nutmeg. Wash and dry the chives and cut into fine rolls.
- Deglaze the fillets with the whiskey and pour the cream over them. Let simmer for another 5 minutes.
- Mix the spaetzle loosely with the chives and place on the plate. Serve the fillets and cover everything with the sauce.
Insert tip
- A colorful lettuce salad and a glass of dry white wine
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