John Myers
Contents
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Ingredients
- 1 piece Pork tenderloin
- 100 g Smoked salmon
- 1 piece Chopped onion
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 100 ml Broth
- 100 ml Cream
- 1 tbsp Mustard hot
- 1 tbsp Rapeseed oil
Instructions
- Wash the meat, pat dry, cut into medallions (sparingly) salt and pepper. Heat the oil in a pan and fry the medallions with the onions on one side for 1 minute. Cover this side with the appropriately cut salmon and sear the other side of the meat for 1 minute.
- Remove the meat from the pan and keep it warm. Pour the broth and cream over the roast, stir in the mustard and reduce by half.
- Set the stove to the lowest possible heat and let the meat cook with the salmon side up for another 5 minutes. There was also rice and broccoli.
Nutrition
Serving: 100gCalories: 221kcalCarbohydrates: 2.1gProtein: 8.7gFat: 20g
