John Myers
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Pork Fillet on Cream Sausage
The perfect pork fillet on cream sausage recipe with a picture and simple step-by-step instructions.
For the cream savory:
- 1 Pack. Bacon slices
- Salt
- 1 tbsp Clarified butter
- 1 small head Savoy
- 1 Onion
- 1 tbsp Butter
- 100 ml Whipped cream or cream for cooking
- 125 ml Vegetable broth
- Chilli salt, pepper
For the potato biscuits:
- 500 g Potato, floury cooking
- 4 tbsp Wheat flour
- 1 Egg size M
- Nutmeg, freshly grated
- Salt
- Boil the potatoes in the water for approx. 25 minutes until soft, drain, peel and press through. Allow to cool slightly. Add the flour and egg and season with salt and nutmeg, knead into a smooth dough. Shape the dough into rolls about 5 cm thick and set aside.
- Remove the outer leaves from the savoy cabbage, quarter and cut out the stalk, cut finely. Put in a colander, wash and drain. Peel and halve the onion and cut into fine rings. Melt the butter and sauté the onion. Add the savoy cabbage and sauté while stirring. Deglaze with vegetable stock and cream and steam with the lid on for about 15-20 minutes. Season with chilli salt and pepper. If necessary, mix a little cornstarch with a little water and use it to bind the cream sauce.
- Preheat the oven to 160 ° C. Wash the pork tenderloin, pat dry and salt, wrap in bacon. Heat clarified butter in a pan and fry the pork tenderloin on all sides. Place on an oven rack and cook in the preheated oven for about 15 minutes. Heat the clarified butter in a second pan. Cut about 2 cm thick slices from the potato rolls and fry them on both sides in the hot clarified butter. Take out the pork tenderloin and let it rest for a moment, then cut it into slices and serve with cream sausage and potato biscuits on preheated plates. Beetroot salad tastes good with it.
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