Pork tenderloin \"Italian\"

Name: Pork tenderloin \"Italian\"
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 350-400 g Pork tenderloin; 2-3 small onions; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 coated tbsp. flour; 100 g Whipped cream; 7-10 Tbsp dried oregano; 1 TEASPOON Vegetable broth; 50 g Arugula (rocket); 1 TABLESPOON Balsamic vinegar; 4 discs Parma ham

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

350-400 g Pork tenderloin
2-3 small onions
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 coated tbsp. flour
100 g Whipped cream
7-10 Tbsp dried oregano
1 TEASPOON Vegetable broth
50 g Arugula (rocket)
1 TABLESPOON Balsamic vinegar
4 discs Parma ham

Directions

1
Wash the meat, pat dry and cut into thin slices. Peel onions, cut into rings
2
Heat the oil in a large frying pan. Brown the meat in it in portions. Season with salt and pepper and remove. Sauté the onions in the frying fat. Dust with flour and sauté briefly. Stir in 1/8 l water, cream, oregano and stock. Bring to the boil and simmer for about 5 minutes. Add meat and let it simmer for about 3 minutes
3
Clean, wash and possibly coarsely chop the arugula. Season fillet pan with salt, pepper and balsamic vinegar. Remove from heat and fold in the rocket. Serve with Parma ham. Serve with ribbon noodles
4
Drink: rosé or red wine