Pork Tenderloins

3.25
★★★
(85 votes)
Total Time Icon
Total time: 35 min
Preparation Time Icon
Prep time: 35 min
Yield Icon
Enough for 4 people

🍓 Ingredients

1/2 liter Gravy
800 grams Pork tenderloins cut into long slices
200 grams Butter
20 heads Mushrooms (sliced)
10 Olives (bell pepper stuffed sliced)
8 Baby corn cut small
4 Tomatoes (peeled diced)
10 centiliters Wine (Rhine wine)
2 Bell peppers red (cut into fine strips)
2 Onions
19 centiliters Wine red (dry)
1 shot Calvados
10 centiliters Sweet cream
  Tabasco
  Salt and pepper
  Mustard
  Worcestershire sauce
  Port wine
  Ketchup

🍽 Instructions

Fry the pork tenderloin strips in 100 g butter and flambé with Calvados, season lightly with salt and freshly ground pepper.

In a second pan melt the remaining butter, glaze the onion cubes in it, then add red and white wine and let it boil down. Then add the olives, mushroom, baby corn, tomatoes and peppers and braise. Stir in gravy and season with mustard, Tabasco, Worcerster sauce, ketchup and freshly ground pepper.

Round off with cream and port wine.

Then place the fillet strips in the sauce, allow to infuse a little and serve.

Serve with seasonal salad, potatoes or rice, vegetables of your choice.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview


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