Pork tenderloin with Waldorf cream

Name: Pork tenderloin with Waldorf cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Walnut kernel halves; 250 g Pork tenderloin; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Oil; 2 TABLESPOONS Salad Mayonnaise; 75 g ripened cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Chilli flakes or powder; 2 (approx. 200 g) stalks of celery; 1 small apple; 100 g Leaf salad (e.g. babyleaf mix); 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Walnut kernel halves
250 g Pork tenderloin
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Oil
2 TABLESPOONS Salad Mayonnaise
75 g ripened cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Chilli flakes or powder
2 (approx. 200 g) stalks of celery
1 small apple
100 g Leaf salad (e.g. babyleaf mix)
7-10 Tbsp Aluminium foil

Directions

1
Roast the walnuts in a pan without fat, take them out. Dab the fillet dry well and season with salt and pepper. Heat the oil in the pan. Brown the meat thoroughly all around. Fry over medium heat for 12-15 minutes, turning.
2
Mix mayonnaise and sour cream. Season to taste with lemon juice, salt, chilli and a little sugar. Remove the fillet, wrap it in aluminium foil and let it rest for about 10 minutes.
3
Clean, wash and finely dice the celery. Chop the nuts. Peel and core the apple and also dice it finely. Mix everything with the mayonnaise.
4
Wash the salad, shake dry and arrange on plates. Cut the fillet into thin slices and arrange on top. Spread Waldorf cream over it. Baguette tastes good with it.