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Pork Tenderloin with Mustard Sauce and Potatoes
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Pork Tenderloin with Mustard Sauce and Potatoes

2.0 (3 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
965 kJ / 230 kcal
Protein
27 g
Carbohydrates
7 g
Fat
7 g
Saturated Fat
4 g
Fibre
0.9 g
Sodium
947 mg

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