John Myers
Pork Fillet with Green Beans and Light Sauce
The perfect pork fillet with green beans and light sauce recipe with a picture and simple step-by-step instructions.
Sauces light
- 500 g Beans green fresh
- Savory branch
- Salt
- Pepper
- Oil for frying
- 1 Onion
- Dried marjoram
- 1 Onion
- 2 tablespoon Butter
- 2 tablespoon Flour
- 200 ml Vegetable broth
- 150 ml Milk
- Salt
- Lemon juice
- 1 Msp Turmeric
- Freshly harvested potatoes. I only sorted out the little ones and washed them thoroughly, brushing something if necessary. Then add water, salt and cumin seeds to the saucepan and cook for 20 minutes. Then drain and rinse with cold water and peel the potatoes.
- Wash the green beans and cut off the ends, cut in half and cook in salted water with a sprig of savory for about 15 minutes. Then drain and drain.
- In the meantime, heat about 2 tablespoons of oil in a large pan and fry the prepared and sliced fillet in it. Season with salt and pepper. Cook in the pan for about 10-12 minutes, turning every now and then. Take the meat out of the pan, set it aside and keep it warm.
- Peel the onion and cut into cubes. Put some more oil in the meat pan and steam the onion cubes in it. Then add the peeled small potatoes and the drained beans and fry everything together for about 8 minutes. Season with salt, pepper and marjoram. Arrange the fillet slices on the potato and bean pan. I served a light sauce with it.
- For the sauce, peel an onion and cut it into cubes. Melt the butter in a saucepan and sauté the onion cubes until translucent. Dust the flour over the onions and cook until lightly. Then deglaze with the broth and milk and season with salt, a little lemon juice and turmeric. Let everything simmer for about 5 minutes, until the sauce is nice and creamy.
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