Pork Tenderloin with Mustard Sauce and Potatoes

Name: Pork Tenderloin with Mustard Sauce and Potatoes
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8 portions
Ingredients: 900 g potatoes; 900 g pork tenderloin; 250 g chestnut mushrooms; 600 g water; 90 g dry vermouth; 60 g onion; 1 Tbsp wholegrain mustard; 1 Tbsp hot mustard; 1 chicken stock cube (for 0.5 l); 2 tsp fine sea salt; 1 pinch ground black pepper; 100 g whole milk; 2 Tbsp crème fraîche; 2 heaped Tbsp cornflour; 3 - 6 sprigs fresh parsley leaves

2.0 (3 ratings)

Difficulty easy

Preparation time 30 min

Total time 1 h 5 min

Serving size 8 portions

Ingredients

900 g potatoes, peeled, cut in pieces (3 cm)
900 g pork tenderloin, sliced (approx. 1 cm thick slices)
250 g chestnut mushrooms, sliced
600 g water
90 g dry vermouth
or 90 g Madeira wine, dry or sweet
60 g onion, quartered
2 garlic cloves (optional)
1 Tbsp wholegrain mustard
1 Tbsp hot mustard
1 chicken stock cube (for 0.5 l), crumbled
or 1 heaped tsp chicken stock paste, homemade
2 tsp fine sea salt
1 pinch ground black pepper, adjust to taste
100 g whole milk
2 Tbsp crème fraîche
or 2 Tbsp double cream
2 heaped Tbsp cornflour
3 - 6 sprigs fresh parsley leaves, chopped, to garnish

Nutrition: per 1 portion
Calories: 965 kJ / 230 kcal
Protein: 27 g
Carbohydrates: 7 g
Fat: 7 g
Saturated Fat: 4 g
Fibre: 0.9 g
Sodium: 947 mg