Pork tenderloin pot with mushrooms

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Season meat with salt and pepper. Heat 1 tablespoon of oil and butter in a pan over medium heat. Fry the meat for 12-15 minutes, turning several times (the meat should still be pink inside). Take out and let it cool down, but do not drain off the meat juice

2. 2

   Peel and finely dice the onions and garlic. Clean, wash and slice the mushrooms. Cut cottage ham into very small cubes. Heat frying fat, fry onions and garlic. Add tomato paste and sauté briefly. Deglaze with stock and cream, stir in crème fraiche. Bring to the boil, add the meat juice as well. Puree the sauce finely. Season to taste with salt, pepper and mustard

3. 3

   Wash the parsley, shake dry. Pluck off leaves and chop finely. Heat 2 tablespoons of oil, fry the mushrooms and diced ham in it. Add sauce and bring to the boil. If the sauce is too liquid, stir the starch with a little water until smooth. Gradually stir into the boiling sauce until the desired consistency is reached

4. 4

   First cut the meat into slices of about 1 cm width, then into strips. Add the meat and parsley to the sauce, except for approx. 1 tbsp. Sprinkle with 1 tbsp. parsley. Spätzle taste good with it

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
790 kcal

CARBS
7 g

FATS
54 g

PROTEINS
66 g