Pork filets in cream sauce

Name: Pork filets in cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g frozen baby carrots; 1 package (400 g; 20 pieces) Mini dumplings shaped potato dumplings; 600 g Pork tenderloin without tenderloin end; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Sweet peas; 5 TABLESPOONS dry white wine; 150 g Whipped cream; 100 ml Vegetable broth (instant); 1 TABLESPOON sauce thickener

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g frozen baby carrots
1 package (400 g; 20 pieces) Mini dumplings shaped potato dumplings
600 g Pork tenderloin without tenderloin end
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Sweet peas
5 TABLESPOONS dry white wine
150 g Whipped cream
100 ml Vegetable broth (instant)
1 TABLESPOON sauce thickener

Directions

1
Defrost carrots at room temperature. Clean and wash the mangetouts. Cook mini dumplings in boiling water for about 7 minutes, remove and drain. Blanch carrots and sugar snap peas for about 3 minutes, drain.
2
Cut the pork fillet into medallions about 2 cm high (50 g) and dab dry. Heat oil in a pan, fry medallions on each side for about 3 minutes, season with salt and pepper, remove and keep warm.
3
Fry the carrots, sugar snap peas and dumplings in a frying pan over medium heat for about 5 minutes while turning. Remove dumplings and vegetables and keep warm. Deglaze the meat with white wine and simmer for 5 minutes.
4
Add cream and stock, bring to the boil and thicken with the sauce thickener. Season sauce with salt and pepper and add medallions, vegetables and dumplings to the sauce. Bring to the boil again.