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
2
1 bunch
2 tablespoons
500 grams
100 milliliters
Vegetable broth (Instant)
2 tablespoons
150 grams
100 grams
For the pork
400 grams
1 tablespoon

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.