Pork Tenderloin with Mustard Sauce and Potatoes

Name: Pork Tenderloin with Mustard Sauce and Potatoes
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8 portions
Ingredients: 900 g potatoes; 900 g pork tenderloin; 250 g chestnut mushrooms; 600 g water; 90 g dry vermouth; 60 g onion; 1 Tbsp wholegrain mustard; 1 Tbsp hot mustard; 1 chicken stock cube (for 0.5 l); 2 tsp fine sea salt; 1 pinch ground black pepper; 100 g whole milk; 2 Tbsp crème fraîche; 2 heaped Tbsp cornflour; 3 - 6 sprigs fresh parsley leaves

2.0 3 ratings

Prep. 30 min

Total 1 h 5 min

8 portions

Ingredients

potatoes peeled, cut in pieces (3 cm)
900 g
pork tenderloin sliced (approx. 1 cm thick slices)
900 g
chestnut mushrooms sliced
250 g
water
600 g
dry vermouth
90 g
90 g Madeira wine, dry or sweet
onion quartered
60 g
garlic cloves (optional)
2
wholegrain mustard
1 Tbsp
hot mustard
1 Tbsp
chicken stock cube (for 0.5 l) crumbled
1
1 heaped tsp chicken stock paste, homemade
fine sea salt
2 tsp
ground black pepper adjust to taste
1 pinch
whole milk
100 g
crème fraîche
2 Tbsp
2 Tbsp double cream
cornflour
2 heaped Tbsp
fresh parsley leaves chopped, to garnish
3 - 6 sprigs