Pork tenderloin and mustard sauce

Name: Pork tenderloin and mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1-2 Federation Spring onions; 500 g Pork tenderloin; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1⁄8 l apple juice; 1 TEASPOON Vegetable broth; 100 g Whipped cream; 2-3 TABLESPOONS grainy mustard; 2 TABLESPOONS butter/margarine; 600 g fresh gnocchi (cooling shelf); 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1-2 Federation Spring onions
500 g Pork tenderloin
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1⁄8 l apple juice
1 TEASPOON Vegetable broth
100 g Whipped cream
2-3 TABLESPOONS grainy mustard
2 TABLESPOONS butter/margarine
600 g fresh gnocchi (cooling shelf)
7-10 Tbsp Aluminium foil

Directions

1
Clean and wash spring onions and cut into fine rings. Wash the fillet, dab dry and divide into 4 medallions.
2
Heat the oil in a coated pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper and remove. Wrap in aluminium foil.
3
Sauté the spring onions, except for a few, in the hot frying fat. Stir in 200 ml water, apple juice and stock, bring to the boil. Add cream and mustard and simmer for 3-4 minutes. Add salt, pepper and.
4
1 pinch of sugar to taste.
5
Heat the fat in a frying pan. Fry the gnocchi in it while turning them golden brown. Serve with fillets and mustard sauce. Sprinkle with remaining spring onions.