Pork tenderloin in vegetable sauce
Pork tenderloin in vegetable sauce is a great choice for a hearty lunch, which goes well with soft mashed potatoes. The slices of meat are fried until golden brown and topped with a creamy sauce made from carrots, peas, cream, melted cheese and mustard.
Ingredients · Servings 4
- 400-500 g pork tenderloin
- 3 medium carrots
- 100 g frozen peas
- 1 onion
- 200 ml cooking cream
- 300 ml of broth
- 3 tablespoons of processed cheese
- 1 teaspoon mustard
- 2 tablespoons plain flour
- salt
- ground pepper
- oil
- butter
Method · 40 min
- Clean the pork tenderloin and cut it into slices. Season the meat on both sides with salt and pepper.
- Peel, wash and cut the carrots into small cubes. Peel and finely chop the onion.
- Heat a little oil in a frying pan. Fry the tenderloin slices until golden brown on both sides, about 3-4 minutes, then remove from the pan.
- Add a little butter, onion and carrot to the pan and sauté for about 5 minutes until golden brown.
- Dust the vegetables with plain flour and fry briefly, stirring constantly. Pour in the cold stock and stir thoroughly. Add the cream and bring to the boil.
- Add the frozen peas, mustard and melted cheese. Stir and simmer gently for about 5 minutes, until the cheese melts and the sauce thickens.
- Return the browned meat to the sauce and heat for another 2–3 minutes. Finally, add salt and pepper to taste.
- Pork tenderloin with vegetable sauce is served with mashed potatoes.
