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Pork loin in pepper sauce

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Ingredients for 4 servings:

  • 8 slice(s) pork loin(s)
  • salt and pepper
  • 1 clove(s) garlic
  • 3 tbsp oil
  • 125 ml vegetable stock
  • ½ cup crème fraîche
  • 2 tbsp peppercorns, green

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

also prepared with pork medallions

Briefly pound the pork loins. Finely chop the garlic. Combine the garlic, a pinch of pepper, and 2 tablespoons of cooking oil in a cup. Marinate the meat and let it marinate for a while. Heat 1 tablespoon of cooking oil in a pan. Fry the meat until golden brown on both sides and season with salt. Remove the meat from the pan and keep warm. Pour the stock into the pan and bring the remaining meat to a boil. Add the crème fraîche and peppercorns, and season with salt and pepper. Add the meat to the sauce and serve with pasta.

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Written by John Myers

Professional Chef with 29 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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