Simple Pork Fillet Recipe – Pork Tenderloin with Horseradish Sauce

Pork tenderloin served with horseradish sauce and vegetables

Deutsch English

Share this

Today I’ll show you my recipe Pork Fillet with Horseradish Sauce. On average, around 60 kilograms of meat and meat products of all kinds are consumed per capita in Germany every year. About two thirds of this is pork.

The most popular meat of Germany, the pork, here in the fine variant as Schweinefilet or Schweinelendchen can be prepared simply and fast.

If you buy your meat from the butcher and perhaps even take the good organic meat, the meat is also beautifully tender and leaves little water. You will find the perfect preparation in the recipe

1. Pork Filet – Pork Tenderloin, Browning

I briefly fry the fillet pieces seasoned with salt and pepper in a pan with clarified butter on both sides.  Then I let the meat – wrapped in aluminium foil – rest a little to relax. The meat is then cooked in the vegetable stock.

Pork fillet fried in a pan

Pork fillet fried in a pan

2. Preparation of Horseradish Sauce for Pork Fillet – Pork Tenderloin

I prepare the vegetable stock from fresh vegetables. Add garlic, salt, pepper and nutmeg. Then I add cold butter and grated fresh horseradish and mix everything with a hand blender until foamy.

Pork fillet with horseradish sauce served on root vegetables. Recipe picture by © Thomas Sixt Food photographer

Pork tenderloin served on root vegetables with horseradish sauce.

3. Pork Fillet – Pork Tenderloin with Horseradish Sauce, the Recipe

Pork tenderloin served with horseradish sauce and vegetables
Print Recipe
5 from 5 votes
Simple Pork Filet Recipe - Pork Tenderloin with Horseradish Sauce
Tips for cooking your own pork fillet - pork tenderloin with horseradish sauce. The perfect preparation with tips from professional chef Thomas Sixt.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Courses
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Persons
Calories: 420kcal
Author: Thomas Sixt
  • 500 g pork filet á 125 g
  • 2 pinch salt
  • 2 pinch pepper
  • 1 tbs clarified butter
  • 2 pc onions
  • 1 pc clove of garlic
  • 150 g carrots
  • 150 g celery
  • 150 g leeks
  • 80 ml white wine
  • 100 ml vegetable broth or a bunch of soup vegetables
  • 30 g Butter
  • 2 tbs parsley
  • some horseradish grated
  • PREPARATION: Clean the fillet of pork from the butcher and let it clean. Wash the meat, dab dry and cut into 2 cm thick slices. Peel and finely dice the onions and garlic and make the garlic extra. Wash and peel the vegetables and cut them into thin strips.
  • PREPARATION: Season the meat with salt and pepper, fry the fillet pieces in a pan with the clarified butter for a short time on both sides, remove and place covered with lid or aluminium foil.
  • Sweat the onion cubes and the vegetable strips, deglaze after 4 minutes with the white wine and the vegetable broth and let simmer gently. Place the fillet pieces in the stock and let them simmer to the desired degree.
  • Arrange the poached pork fillet on the vegetable strips.
  • Boil the stock with the garlic, season with salt, pepper and nutmeg. Add the cold butter and horseradish and mix until foamy with a hand blender. Sprinkle the sauce and foam over the prepared dish and serve sprinkled with the chopped parsley.

4. Calories (kcal) Pork Fillet - Pork Tenderloin with Horseradish Sauce, the Nutritional Values

Nutrition Facts
Simple Pork Filet Recipe - Pork Tenderloin with Horseradish Sauce
Amount Per Serving
Calories 420 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 105mg35%
Sodium 1609mg70%
Potassium 383mg11%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 5g6%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.
Share this

Leave a Reply

Your email address will not be published. Required fields are marked *