:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/lnbTGH0CQwndCS9Syl7M/873b78f23c8ae3ccbf41f358ad844d.jpeg "Pork tenderloin with pepper sauce")
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Pork tenderloin with pepper sauce
This dish is a classic of Czech cuisine that never gets tired and always pleases. The preparation is a bit more demanding, but the result is worth it. The pepper sauce will give the meat the right flavour and the tenderloin will be beautifully juicy thanks to it.
Ingredients
- 4 pcs Pork tenderloin
- 2 Spoons butter
- salt
- Ground pepper
- 1 Spoons flour
- 1⁄2 l beef broth
- 1 Spoon Smooth mustard
- 150 ml cooking cream
- 1 Spoon green bell pepper
- 2 Spoons brandy
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Directions
Start by cleaning, salting and peppering the tenderloins on both sides. Keep in mind that salt and pepper are key to the delicious flavor of the meat, so don't skimp on them.
Melt the butter in a pan and sear the meat on both sides.
When the meat is nicely browned, remove it from the pan and set it aside. Add the flour to the pan in which the meat was browned and stir to make a light roux.
Then gradually pour in the broth and stir so that the sauce does not curdle. Don't forget to add a little plain mustard for a bit of tangy flavour.
Then stir in the cooking cream, green pepper and brandy. The sauce can also be seasoned with salt and pepper according to your taste.
Put the meat back into the sauce and let it simmer over a low heat for about 10 - 15 minutes to let the meat soak up the flavours of the sauce.
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IwaPork tenderloin with pepper sauce
This dish is a classic of Czech cuisine that never gets tired and always pleases. The preparation is a bit more demanding, but the result is worth it. The pepper sauce will give the meat the right flavour and the tenderloin will be beautifully juicy thanks to it.
Start by cleaning, salting and peppering the tenderloins on both sides. Keep in mind that salt and pepper are key to the delicious flavor of the meat, so don't skimp on them.
Melt the butter in a pan and sear the meat on both sides.
When the meat is nicely browned, remove it from the pan and set it aside. Add the flour to the pan in which the meat was browned and stir to make a light roux.
Then gradually pour in the broth and stir so that the sauce does not curdle. Don't forget to add a little plain mustard for a bit of tangy flavour.
Then stir in the cooking cream, green pepper and brandy. The sauce can also be seasoned with salt and pepper according to your taste.
Put the meat back into the sauce and let it simmer over a low heat for about 10 - 15 minutes to let the meat soak up the flavours of the sauce.
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