Pork tenderloin au poivre
Easy
Serve hot
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Ingredients
- Pepper cream sauce (ref. H33) - 80 g
- Pork tenderloin - 1/2 pc.
- Clarified butter - 2 knobs
- Salt and pepper
Preparation
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Ingredients
- Pepper cream sauce (ref. H33) - 80 g
- Pork tenderloin - 1/2 pc.
- Clarified butter - 2 knobs
- Salt and pepper
Pork tenderloin au poivre
Preparation
Brown all sides of the porc tenderloin (season first) in a very hot pan with clarified butter.
Arrange the porc tenderloin in a buttered GN. Bake for +/- 18 min. at 190°C in the oven. For medium-rare cooking, the core temperature should be 62°C. Reserve the meat to cool, respecting the hygiene standards.
Cut the meat into slices, coat the bottom of a dish with the pepper cream sauce and arrange nicely the slices of porc tenderloin.