Pork with Sauerkraut and Mustard-cream Sauce

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Pork with Sauerkraut and Mustard-cream Sauce
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
415
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories415 kcal(20 %)
Protein26.3 g(27 %)
Fat31.4 g(27 %)
Carbohydrates5 g(3 %)

Ingredients

for
4
For the sauerkraut
1 onion
2 carrots
1 bunch scallions
2 tablespoons vegetable oil
500 grams Sauerkraut
100 milliliters Vegetable broth (Instant)
2 tablespoons grainy Dijon mustard
150 grams Double cream
100 grams Crème fraiche
salt
freshly ground pepper
For the pork
400 grams Pork tenderloin
salt
peppers
1 tablespoon vegetable oil
How healthy are the main ingredients?
Sauerkrautonioncarrotsalt

Preparation steps

1.

For the sauerkraut, peel onion and dice. Peel carrots and dice finely. Rinse scallions and cut into rings.

2.

Heat oil in a pot. Add onion and carrot and sauté briefly. Shred sauerkraut with a fork and add to the pot. Pour in vegetable stock, cover and cook for 15 minutes. Stir in mustard, double cream and crème fraîche and bring to a boil. Cook until vegetables are tender, stirring occasionally. Season with salt and pepper.

3.

For the pork, rub pork tenderloin with salt and pepper. Heat oil in a pan, add pork and brown on all sides, then add a little water and cook the pork over medium heat for 15-20 minutes, turning occasionally. Remove pork from heat and allow to rest for 5 minutes, then cut into slices and arrange on a platter with the sauerkraut. Drizzle the meat with the pan juices and serve.