Tenderloin ragout

Name: Tenderloin ragout
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 kg Pork tenderloin tips; 100 g Bacon; 1 untreated lemon; 7-10 Tbsp Pepper; 4 Bay leaves; 4 TABLESPOONS Sunflower oil; 500 g Mushrooms; 2 red pepper; 200 g Spring onions; 7-10 Tbsp Salt; 1/4 l dry white wine; 400 g Whipped cream; 500 ml Vegetable broth; 50 g Flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 kg Pork tenderloin tips
100 g Bacon
1 untreated lemon
7-10 Tbsp Pepper
4 Bay leaves
4 TABLESPOONS Sunflower oil
500 g Mushrooms
2 red pepper
200 g Spring onions
7-10 Tbsp Salt
1/4 l dry white wine
400 g Whipped cream
500 ml Vegetable broth
50 g Flour

Directions

1
Wash the meat, dab dry and cut into slices. Dice bacon. Wash lemon hot, grate dry and grate peel thinly. Halve fruit and squeeze juice. For the marinade, mix lemon juice and zest, pepper, bay leaf and oil. Mix meat, bacon and marinade and chill for about 1 hour
2
Clean, clean and halve the mushrooms. Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings
3
Heat a pan or roasting pan and fry the meat in it in portions for about 4 minutes. Season with salt. Remove the meat and fry the vegetables in the frying fat for approx. 5 minutes, turning them over. Deglaze with wine, bring to the boil and loosen the frying set. Add cream and 400 ml broth, bring to the boil and simmer for about 3 minutes. Stir 100 ml stock and flour until smooth, thicken sauce with it and simmer for about 2 minutes. Add vegetables and meat to the sauce and heat up briefly. Season to taste with salt and pepper
4
Waiting time approx. 45 minutes