Pork Tenderloin with Mint Cream Sauce
with mint cream sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 494 kcal | (24 %) | ||
| Protein | 32.6 g | (33 %) | ||
| Fat | 37.4 g | (32 %) | ||
| Carbohydrates | 7 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pork
- 500 grams Pork tenderloin
- salt
- peppers
- 2 Tbsps vegetable oil
- 4 centiliters dry Vermouth
- 200 milliliters Whipped cream
- 125 grams Crème fraiche
- 6 stalks mint
- For the vegetables
- 500 grams Green beans
- salt
- 1 Red Bell pepper
- 1 Tbsp butter
- peppers
Preparation steps
1.
Cut the pork into slices. Season with salt and pepper to taste. Heat the oil in a nonstick skillet. Add the pork and sear until golden on both sides. Stir in the vermouth, cream and creme fraiche, and simmer over low heat for 5 minutes. Rinse the mint, shake dry, pluck leaves and finely chop. Stir the mint into the sauce. Season with salt and pepper to taste.
2.
For the vegetables: Rinse and trim the green beans. Blanch in a pot of boiling salted water for 6-8 minutes. Rinse the bell peppers, cut into quarters, remove the seeds and white ribs, and dice finely. Heat the butter in a skillet. Add the bell peppers and cook for 2-3 minutes. Drain the beans and add to the skillet.
3.
Serve the pork, sauce and vegetables with rice if desired.
