Italian pork fillet

Name: Italian pork fillet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 350-400 g Pork tenderloin; 2-3 small onions; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated tbsp. flour; 100 g Whipped cream; 7-10 Tbsp dried oregano; 1 TEASPOON Instant vegetable stock; 1 collar (approx. 50 g) Rocket; 1 TABLESPOON Essig White Balsamic; 4 discs Parma ham (about 15 g each)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

350-400 g Pork tenderloin
2-3 small onions
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated tbsp. flour
100 g Whipped cream
7-10 Tbsp dried oregano
1 TEASPOON Instant vegetable stock
1 collar (approx. 50 g) Rocket
1 TABLESPOON Essig White Balsamic
4 discs Parma ham (about 15 g each)

Directions

1
Wash the meat, dab dry and cut into thin slices. Peel onions and cut into rings. Heat oil in a large pan. Brown the meat in it in portions. Season with salt and pepper and remove.
2
Sauté onions in the frying fat. Dust with flour and sauté briefly. Stir in 1/8 litre water, cream, oregano and stock. Bring to the boil and simmer for about 15 minutes. Add meat and let it simmer for about 3 minutes. Clean, wash and possibly coarsely chop the rocket. Season fillet pan with salt, pepper and balsamic vinegar. Remove from heat and fold in the rocket. Serve with Parma ham.
3
Add meat and let it simmer for about 3 minutes. Clean, wash and possibly coarsely chop the rocket. Season fillet pan with salt, pepper and balsamic vinegar. Remove from heat and fold in the rocket. Serve with Parma ham. Serve with ribbon noodles