Pork fillet in Chardonnaysauce

Name: Pork fillet in Chardonnaysauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 350 g Shallots; 10 Stem(s) Thyme; 2 kg Pork tenderloin; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Flour; 3-4 Tsp Broth; 1⁄2 l White wine (e.g. Chardonnay); 1 large bunch of spring onions; 250 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

350 g Shallots
10 Stem(s) Thyme
2 kg Pork tenderloin
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Flour
3-4 Tsp Broth
1⁄2 l White wine (e.g. Chardonnay)
1 large bunch of spring onions
250 g Whipped cream

Directions

1
Peel and halve the shallots. Wash and chop the thyme. Dab meat dry. Heat oil in a roasting pan. Brown the fillets in portions. Season with salt and pepper, remove.
2
Sauté the shallots in the hot frying fat. Season with salt and pepper. Dust with flour and sauté while stirring. Stir in 1 l water, stock and wine, bring to the boil. Put meat back into the sauce, add thyme.
3
Clean, wash and cut the spring onions into rings. Put aside approx. 1⁄4 of the spring onions, add the rest to the meat approx. 5 minutes before the end of the cooking time. Lift out the fillets. Refine sauce with cream, season to taste.
4
Cut the fillets into slices and put them back into the sauce. Arrange and sprinkle with the remaining spring onions.