- Pork tenderloin - 900 Grams
- Bow - 1 piece
- White dry wine - 100 milliliters
- Chicken broth - 200 milliliters
- Cream - 200 Milliliters
- Dry mustard - 1 teaspoon
- Mustard Sauce - 1 Teaspoon
The tenderloin is well washed, cut off unnecessary fat and foil. We cut into portioned pieces about 3 cm thick. Pieces must be dry. Therefore, we remove the remaining water with a paper towel. Pieces of rubbing with salt and pepper. In a thick-walled frying pan pour oil and fry pieces of pork on it. Fry from both sides until a crust is formed. This will take approximately 5 minutes. Fry the pieces in pieces. Ready to spread on a plate. In the same frying pan, where the meat was fried, fry the finely chopped onion until it is half transparent. Then strengthen the fire to the maximum and pour in the wine, stir constantly. We cook until the wine is almost completely evaporated. Then we put pieces of meat into a frying pan and fill it with broth, reduce fire, cover with a lid and stew for about 15 minutes. After the meat is extinguished, we take it out, put it on a plate and cover it with foil. Now let's cook our delicious mustard sauce. We take our dry mustard. :) Add in a frying pan on a teaspoon of dry mustard and mustard-sauce, cream, mix well. Cook until thick. If the sauce you get liquid, then I advise you to add a spoonful of flour. On the plate lay out mashed potatoes, a piece of meat and our freshly cooked sauce. Done!
Servings: 5-6