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- 450 g pork tenderloin, cut in slices (1 cm)
- 100 g button mushrooms, cut in slices
- 75 g dry vermouth
- 100 g milk
- 60 g onions, cut in halves
- 1 garlic clove (optional)
- 2 tsp wholegrain mustard
- 1 tsp hot mustard
- 1 chicken stock cube (for 0.5 l)
- 1 tsp salt
- 1 pinch ground black pepper, adjust to taste
- 2 tbsp crème fraîche
- 1 heaped tbsp cornflour (starch)
- 2 - 3 sprigs fresh parsley, to garnish
- per 1 portion
- 961 kJ / 230 kcal
- 28 g
- 8 g
- 7 g
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