Pork Tenderloin Fillets (Schweinefilet) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb pork tenderloin | salt and pepper | 2 tbls butter |
| 1 onion, sliced | 1 tomato, sliced | 1 tbls flour |
| 1/4 cup beef stock | 1 tbls sour cream | 1/4 cup white wine |
| 1 | Slice pork into fillets 3/4 inch thick, pound lightly and season well. Fry in butter, over high heat, on both sides, together with sliced onion and tomato. Reduce heat and simmer 20 to 30 minutes. Add flour to form gravy, thinning with beef stock. Add cream and wine, strain well, and pour over fillets. |