Pork Fillet with Peppers, Celery and Vegetables and Herb and Mustard Sauce

5 from 4 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 155 kcal


for the pork tenderloin

  • 800 g Pork tenderloin
  • Salt
  • Pepper
  • 3 tbsp Rapeseed oil

For the vegetables

  • 750 g Fresh celery
  • 2 Paprika
  • 1 tsp Sugar
  • 1 tsp Salt
  • Freshly grated nutmeg

For the herb and mustard sauce

  • 400 g Cream
  • 200 ml Milk
  • 1 tbsp Mustard
  • Pepper
  • Curry powder
  • 1 tbsp Flour
  • Mixed herbs
  • Worcester sauce


  • Rinse the pork tenderloin under cold running water and pat dry. Rub the fillet with salt and pepper. Heat oil in a pan. Fry the fillet on all sides. Remove. Preheat oven. Put the fillet in the oven and cook for about 40 minutes.
  • Clean the celery and peppers. Wash and drain. Cut the bell pepper and celery into cubes. Bring the vegetables to the boil with water, salt and sugar in a saucepan, cover and simmer for about 7 minutes.
  • Take the fillet out of the oven and cut into slices. For the sauce, mix the gravy with the cream and milk. Stir in mustard. Season with pepper, curry and Worchester sauce. Bring the sauce to the boil while stirring. Mix the flour with a little water into the sauce and bring to the boil while stirring. Stir in the herbs
  • Arrange everything. I served it with mashed potatoes. Fried potatoes also taste good with it.


Serving: 100gCalories: 155kcalCarbohydrates: 3.4gProtein: 8.7gFat: 12g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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