John Myers
Pork Fillet with Creamed Leek Vegetables
The perfect pork fillet with creamed leek vegetables recipe with a picture and simple step-by-step instructions.
- 400 g Sliced pork tenderloin
- 4 Rods Leek
- Breadcrumbs and egg for breading
- Coarsely salt and pepper
- 3 tablespoon Sour cream
- 0,25 liter Vegetable broth
- Nutmeg
- Cut off the leek at the top and bottom, now cut lengthways and wash each layer thoroughly under running water, now cut the leek into strips and bring to the boil in salted water Rinse the leek briefly in cold water (the first bulking agents have now been boiled out and the leek is much more digestible) and now it is cooked soft in vegetable stock. When it is soft, fold in some sour cream and rub freshly grated nutmeg over it.
- Press the fillet slices a little wide with your fingers, turn them into the egg and breadcrumbs, season with salt and pepper and fry them in a little vegetable fat on both sides for about 3 minutes. Now serve the fillet with cream leek with boiled potatoes
Facebook Comments