John Myers
Pork Fillet with Pepper Crust
The perfect pork fillet with pepper crust recipe with a picture and simple step-by-step instructions.
- 400 g Brussels sprouts
- Salt, pepper, nutmeg powder, oil
- 250 g Pork tenderloin
- 150 g Mushrooms
- 1 Tomato
- 1 Onion
- Butter or margarine
- 100 ml Vegetable broth
- 150 ml Cream
- 1 tbsp Food starch
- 2 tbsp Colored pepper
- Clean the Brussels sprouts and scratch the stalk crosswise. Halve Brussels sprouts and cook in salted boiling water for about 6 minutes. Remove and drain.
- Wash the pork fillets, pat dry and season with salt and pepper. Heat the oil in a pan and fry the pork fillets covered over medium heat for about 10 minutes.
- In the meantime, clean, clean and slice the mushrooms. Take the pork fillets out of the pan and keep them warm. Wash and quarter the tomato and remove the stone. Cut the pulp into medium-sized cubes. Peel onion and chop finely.
- Heat the fat in a saucepan and sweat the onion in it. Add Brussels sprouts and cover and heat over medium heat for approx. 5 minutes. Season with salt, pepper and nutmeg.
- In the meantime, sweat the mushrooms in the frying fat and deglaze with the stock and cream. Boil. Mix the cornstarch with 1 tablespoon of water until smooth and thicken the sauce. Season with salt and pepper.
- Coarsely crush the colored pepper and sprinkle the pork fillets with it. Add the tomato cubes to the Brussels sprouts. Cut the pork fillets into thick slices of your choice, arrange on plates with Brussels sprouts and mushroom sauce. I had potatoes … croquettes would also go very well with it.
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