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Pork Tenderloin Munich

chef.garret's picture
Ingredients
  Pork tenderloin 5 Pound
  Butter 4 Tablespoon
  Green onions and tops 2 , minced
  Garlic 1 Clove (5 gm), minced
  Minced celery tops 1⁄2 Cup (8 tbs)
  Flour 4 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Basil 1 Teaspoon
  Nutmeg 2 Dash
  Beef extract/2 beef cubes, crumbled 2 Teaspoon
  Dry sauterne 1⁄4 Cup (4 tbs)
  Table cream 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Cut pork into thin slices and flatten with the side of a meat cleaver to 2 inch diameter.
Braise the pork in butter until done, very slowly at first, then increase heat until centre is pink.
To make the sauce, melt 4 Tbsp butter in another pan.
Add onions, garlic and celery tops.
Cook until onions are soft.
Blend in flour.
Add chicken broth, basil, nutmeg, beef extract and wine.
Cook until thick.
Add cream and sour cream over very low heat and stir until blended.
To serve, spoon sauce over cooked pork.
serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Interest: 
Holiday
Ingredient: 
Pork
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
150 Minutes
Servings: 
10

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