Simple Pork Fillet Recipe – Pork Tenderloin with Horseradish Sauce
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Pork Filet – Pork Tenderloin, BrowningI 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
2. Preparation of Horseradish Sauce for Pork Fillet – Pork TenderloinI 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 tenderloin served on root vegetables with horseradish sauce.
3. Pork Fillet – Pork Tenderloin with Horseradish Sauce, the Recipe
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.
|500||g||pork filet á 125 g|
|1||pc||clove of garlic|
|100||ml||vegetable broth or a bunch of soup vegetables|
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.