John Myers
Contents
show
Ingredients
- 300 g Pork tenderloin
- 250 g Mushrooms brown
- 1 Onion
- 4 Discs South Tyrolean bacon
- Salt
- Pepper from the grinder
- 2 tbsp Dijon mustard
- 1 tbsp Olive oil
- 200 ml Cream
- 2 tbsp Cognac
- 150 ml Broth
- 1 tbsp Flour
- 200 g Spaetzle
Instructions
- Pat the fillet dry, brush with mustard, season with pepper and wrap with slices of bacon. Heat oil in a large pan. Fry the meat vigorously all around. Place in an ovenproof dish and cook in a preheated oven at 150 ° C for about 20 minutes.
- Clean, trim and halve the mushrooms. Peel onion and chop finely. Fry the mushrooms vigorously in the hot frying fat, add the onion, fry briefly. Dust with flour and sweat while stirring. Deglaze with cognac, cream and stock. Simmer for 4–5 minutes while stirring. Season the sauce with salt and pepper and keep warm.
- In the meantime, cook the spaetzle in sufficient salted water.
- Take the pork fillets out of the oven and let rest for about 5 minutes. Then cut into slices. Add the gravy to the mushroom sauce and stir in. Arrange the spaetzle with mushroom sauce and fillet on plates.
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 5.4gProtein: 8.4gFat: 10g
