Pork Tenderloin Pot
by Tavolino
Tender pork tenderloin in a creamy mushroom and ham sauce, which becomes especially aromatic when left to rest overnight. An ideal classic for guests.
Ingredients
- Pork tenderloin 1 kg
- Oil 1 tbsp
- Butter 1 tbsp
- Salt to taste
- Pepper to taste
- Onions 2
- Garlic clove 1
- Smoked bacon (Katenschinken) 100 g
- Mushrooms 500 g
- Beef broth 200 ml
- Heavy cream 200 ml
- Crème fraîche 200 g
- Tomato paste 1 tbsp
- Mustard 1 tsp
- Cornstarch a little
- Parsley 1 bunch
Preparation
- 1
Remove the silver skin from the pork tenderloin.
- 2
Heat 1 tbsp oil and 1 tbsp butter in a pan.
- 3
Season the meat with salt and pepper and sear on all sides for approx. 10 minutes, until still pink in the middle.
- 4
Remove the meat from the pan, collect the meat juices, and let the meat cool down.
- 5
Sauté 2 diced onions, 1 garlic clove, and 100 g smoked bacon in the remaining fat.
- 6
Add 500 g cleaned, sliced mushrooms and sauté along with the other ingredients.
- 7
Deglaze with 200 ml broth.
- 8
Stir in 200 ml heavy cream, 200 g crème fraîche, and the collected meat juices.
- 9
Season the sauce vigorously with salt, pepper, 1 tbsp tomato paste, and 1 tsp mustard.
- 10
If necessary, mix a little cornstarch with a small amount of cold water and use it to thicken the sauce. Let the sauce cool down.
- 11
Cut the cold meat into approx. 1 cm thick slices and then into strips.
- 12
Add the meat strips and 1 bunch of chopped parsley to the sauce, stir, and refrigerate.
- 13
The next day, slowly reheat the dish over low heat without letting it come to a boil.