John Myers
Contents
show
Ingredients
Pork tenderloin - pot
- 1 Onion
- 1 Red peppers
- 1 Peppers yellow
- 450 g Pork tenderloin
- 1 tbsp Clarified butter
- Salt, gourmet pepper, paprika powder noble sweet to taste
- 1 kl. Can Tomato paste
- 200 ml Beef stock
- 100 ml Cream
- Parsley to taste
Instructions
- Peel and quarter the onion and cut into strips. Wash both peppers, cut in half, core and also cut into strips. Wash the pork tenderloin, pat dry with a paper towel. Also cut this into strips,
- Take a large saucepan and heat the clarified butter in it. Add strips of meat and fry all over. Season with salt, gourmet pepper & paprika powder, noble sweet. Then remove and put in a bowl, set aside briefly.
- Put the onion and paprika strips in the frying fat and fry briefly, season with salt & gourmet pepper. Then add the strips of meat and the tomato paste, stir in and fry for a moment. Then deglaze with the beef stock, bring to the boil and stew for about 5 minutes.
- Then pour in the cream, bring to the boil briefly and season to taste if necessary. In the meantime, I've made ribbon noodles with it. Take a deep plate, put the ribbon noodles on it first, then the sliced meat. Sprinkle chopped parsley on top and all around.
