|
Tenderloin of pork in a tarragon and mustard sauce
Nationality: Danish
Type: Meat
Added by: marion nielsen
Ingredients:
- 2 pork tenderloins
- 2 medium size onions finely chopped
- 2 Tablespoons white wine vinegar,
- 1 deciliter bouillon
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh tarragon (can use the dried kind, but not so much)
- 2-3 deciliters whipping cream
- salt, pebber, flour, butter
Instructions:
Cut the tenderloins into about 1 inch pieces, lightly "bank out" and turn them
in the flour to which salt and pebber has been added. Lightly brown the meant
on both sides, remove from pan, and lightly brown the chopped onions until
they are golden. Add the vinegar, mustard, bouillon, tarragon and cream, and
stir. Put meat pieces back into the sauce and let the dish gently cook for
10-15 minutes
|
|