Tender sirloin in Riesling sauce

Name: Tender sirloin in Riesling sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Savoy cabbage, 250 g carrots; 2 medium-sized onions; 750 g Pork tenderloin; 2 TABLESPOONS oil, salt, white pepper; 200 ml White wine, e.g. Riesling; 1 TEASPOON clear broth (instant); 1/2 TEASPOON dried marjoram; 2-3 TABLESPOONS butter/margarine; 100 g Whipped cream; 1 (20 g) heaped tbsp. flour; 7-10 Tbsp Sugar; 7-10 Tbsp Grapes, Orange, Marjoram and; 7-10 Tbsp Flaked almonds for garnishing

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Savoy cabbage, 250 g carrots
2 medium-sized onions
750 g Pork tenderloin
2 TABLESPOONS oil, salt, white pepper
200 ml White wine, e.g. Riesling
1 TEASPOON clear broth (instant)
1/2 TEASPOON dried marjoram
2-3 TABLESPOONS butter/margarine
100 g Whipped cream
1 (20 g) heaped tbsp. flour
7-10 Tbsp Sugar
7-10 Tbsp Grapes, Orange, Marjoram and
7-10 Tbsp Flaked almonds for garnishing

Directions

1
Clean, wash and cut the savoy cabbage into strips. Peel, wash and slice the carrots. Peel and finely dice onions
2
Wash the fillet, dab dry and fry all around in hot oil. Season with salt and pepper. Add half of the onions and fry briefly. Deglaze with wine and 1/4 l water, bring to the boil. Add stock and marjoram. Cover and stew for about 20 minutes.
3
Heat the fat. Sauté the rest of the onions in it. Add savoy cabbage and carrots, sauté. Season with salt and pepper. Add 1/8 l water and bring to the boil. Steam vegetables covered for 15-20 minutes
4
Remove the fillet. Stir cream and flour until smooth, add to the stew stock. Bring to the boil, simmer for about 3 minutes. Season to taste with salt, pepper and sugar. Season to taste. Arrange everything and garnish with fruits, marjoram and almonds. Served with: Croquettes