Pork tenderloin with camembert dressing
Italian pumpkin risotto should be creamy, but the rice should still have a bite. A few tips will help you achieve the perfect result.
Ingredients · Servings 4
- 800 g pork tenderloin
- 400 g whipping cream
- 3 Camemberty
- 1 dl dry white wine
- a large handful of fresh marjoram leaves
- a large handful of fresh oregano leaves
- sunflower oil
- salt
- freshly ground pepper
Method · 45 min
- Cut the tenderloin into slices, season with salt and pepper and fry in a little oil until golden brown. Remove and keep warm.
- Pour the wine into the same pan and let it evaporate completely. Pour in the cream, bring to the boil. Add the sliced camembert, free from white mold, and let it melt.
- Finally, add the herbs, pour out the juice that the meat has released and season with salt and pepper, if necessary.
Fried apple rings in pancake batter according to a Bavarian recipe. Sparkling water makes them wonderfully fluffy.
