John Myers
Contents
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Ingredients
For the pork tenderloin:
- 2 Pork fillet, approx. 350 g each
- Salt pepper
- 200 g Bacon
- 1 Onion
- 50 ml Noilly Prat
- 150 ml Meatsoup
- 250 g Brown mushrooms
- 1 tsp Food starch
- 125 ml Cream for cooking
- 1 tbsp Clarified butter
For the almond broccoli:
- 600 g Broccoli
- Salt water
- 75 g Butter
- 2 tbsp Roasted almond flakes
Instructions
- Preheat the oven to 150 ° C (top / bottom heat).
- Clean the mushrooms and cut them into slices. Peel and finely dice the onion. Divide the broccoli into florets. Roast the almond flakes in a coated pan, without fat, until golden yellow and set aside.
- Wash the pork fillets and pat dry, season with salt and pepper and wrap each with 100 g of bacon.
- Heat the butter lard in a pan. Sear the pork fillet on both sides, remove it, place it in the preheated oven on the oven shelf and cook for about 20 minutes.
- Fry the onion in the frying fat, deglaze with Noilly Prat. Pour the meat stock, add the mushrooms and simmer with the lid closed for about 5 minutes. Mix the cornstarch with a little water and use it to thicken the sauce. Remove from the stove, pour in the cream and season with salt and pepper. Keep the sauce warm, but don't let it boil anymore.
- Bring the salted water to the boil. Cook the broccoli for about 5-7 minutes until al dente. Drain and drain. Return to the pot. Add the butter and briefly heat the vegetables.
- Cut the pork fillet into slices and arrange on plates with the sauce and broccoli sprinkled with flaked almonds. Homemade spaetzle and mixed green salad go well with this.
Nutrition
Serving: 100gCalories: 413kcalCarbohydrates: 3.1gProtein: 3.8gFat: 42.6g
