Pork tenderloin in onion cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Onions peel, halve and cut into half rings. Clean, wash and halve the mushrooms. Dice bacon. Wash meat and dab dry. Heat oil in a pan, fry meat all around for about 5 minutes. Season with salt and pepper and take out.

2. 2

   Leave out the bacon in the frying fat. Add onions and mushrooms and fry. Deglaze with cream and 300 ml water. Bring to the boil, stir in sauce powder, simmer for about 1 minute. Season to taste with salt and pepper. Put the pork fillets in a casserole dish. Pour sauce over it. Cover with aluminium foil and let it simmer overnight. The next day, cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Remove foil about 10 minutes before the end of the cooking time. Wash the parsley, dab dry, chop finely and sprinkle over it.

3. 3

   Put the pork fillets in a casserole dish. Pour sauce over it. Cover with aluminium foil and let it simmer overnight. The next day, cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Remove foil about 10 minutes before the end of the cooking time. Wash the parsley, dab dry, chop finely and sprinkle over it. Serve garnished with basil. Serve with fresh salad

4. 4

   With 6 people:

Nutrition Facts

KCAL
500 kcal

CARBS
10 g

FATS
34 g

PROTEINS
36 g