SCHWEINSFILET  auf  GEMÜSE

Pork Fillet on Vegetables

Ingredients for 2 people

1 pork tenderloin
200 ml of soup (cube)
125 ml sour cream
1 tbsp. flour
1 tbsp. parsley (chopped)
250 g carrot
250 g kohlrabi
aalt, pepper, oil

 

 

Peel carrots and kohlrabi. Cut carrots into bite sized peaces, kohlrabi into 1 cm thick slices. Sautée vegetables in a little oil, douse with 100 ml of water, cover and cook until al dente (about 12 minutes). Cut the meat into equal slices, press a little flat and season with salt and pepper. Preheat oven. Heat oil and fry the meat on both sides. Wrap medaillons into aluminium foil and keep warm into oven.
Douse frying residue with soup and boil up. Whisk the sour cream and flour and stir into the sauce. Simmer for a few minutes. Stir in parsley and froth up with a hand blender.
Serve meat with sauce and vegetables.

 

        Side dish: white bread
     
 

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