Pork tenderloin in cream sauce

Name: Pork tenderloin in cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Broccoli; 300 g frozen Parisian carrots; 450 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Shallots; 40 g Butter or margarine; 40 g Flour; 400 ml Vegetable broth (instant); 200 g Whipped cream; 1 washer (30 g) Wheat toast bread

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Broccoli
300 g frozen Parisian carrots
450 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Shallots
40 g Butter or margarine
40 g Flour
400 ml Vegetable broth (instant)
200 g Whipped cream
1 washer (30 g) Wheat toast bread

Directions

1
Clean and wash broccoli and cut into florets. Cook in boiling water for about 10 minutes. After half the cooking time add carrots and cook. Drain. Wash the meat, dab dry and cut into thin slices.
2
Heat the oil in a pan and fry the meat in it over medium heat on both sides for about 2 minutes until golden brown. Season with salt and pepper. In the meantime, peel and coarsely chop the shallots.
3
Heat 30 g fat in a pot and fry the shallots in it for about 3 minutes. Dust with flour and let it sweat on. While stirring constantly, deglaze with stock and cream and bring to the boil. Season to taste with salt and pepper.
4
Add the meat, broccoli and Parisian carrots and heat in it. Season to taste again and pour into an ovenproof dish. Finely chop the toast in a universal chopper and sprinkle on top. Spread the remaining fat as flakes on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes.