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

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Schwierigkeitsgrad einfach

Arbeitszeit 30 Min

Gesamtzeit 1 Std. 5 Min

Portionen 8 portions

Zutaten

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
oder 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
oder 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
oder 2 Tbsp double cream
2 heaped Tbsp cornflour
3 - 6 sprigs fresh parsley leaves, chopped, to garnish

Nährwerte: pro 1 portion
Kalorien: 965 kJ / 230 kcal
Protein: 27 g
Kohlenhydrate: 7 g
Fett: 7 g
Gesättigte Fettsäuren: 4 g
Ballaststoff: 0.9 g
Natrium: 947 mg