John Myers
Contents
show
Ingredients
- 600 g Pork tenderloin
- 100 g Slices of bacon
- 250 g Mushrooms
- 1 Onion
- 100 ml White wine
- 200 ml Creme fraiche Cheese
- Salt, pepper from the mill
- Chilli from the mill
Instructions
- Wash the pork tenderloin and pat dry. Cut into 2.5 cm thick pieces. Wrap the bacon slice around each piece. Fry the fillets in clarified butter for 2 minutes on both sides. Place on a baking dish and cover with aluminum foil and leave to rest in the preheated oven at 100 ° C.
- In the meantime, clean the mushrooms and cut them into slices. Peel the onion and cut into small cubes. Braise the onions in the remaining clarified butter. Add the mushrooms and cook with them. Now deglaze the whole thing with the wine. Add the crème fraîche and allow to reduce. Season with salt and pepper from the mill and season to taste.
- We ate Brussels sprouts and hash browns with it. Bon Appetit.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 1.1gProtein: 12.7gFat: 9.8g
