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Roasted pork tenderloin with cider

Public
Course: Main course
Preparation time: 60 minutes
Cooking time: 40 minutes
Energy: 563 kcal / serving

Instructions

  • 1.   Melt the butter in a sauté pan.
  • 2.   Once it starts to sizzle, add the sliced onions. Once they start to brown, add the mushrooms.
  • 3.   Place the pork tenderloin in the sauté pan and cook over high heat for about 10 minutes until browned. Season with salt and pepper.
  • 4.   Add half of the cider, cover and simmer over low heat for 40 minutes. Occasionally moisten with the remaining cider and turn the pork tenderloin several times.
  • 5.   Just before serving, add the drained sun-dried tomatoes and cook for about 5 minutes. Then add the heavy cream. Adjust the seasoning.
  • 6.   Transfer to a deep dish as there is a lot of sauce. Slice the pork tenderloin into thin strips and serve.

Ingredients for servings

  • 3 onions
  • 1 cup of sour cream
  • 60 g of butter
  • 1 kg of pork tenderloin
  • 300 g of mushroom
  • 1 cup of sun-dried tomato
  • ½ dry cider

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    563 kcal
    28 %
  • Fat
    32,34 g
    46 %
  • of which saturated
    18,79 g
    94 %
  • Carbohydrates
    9,49 g
    4 %
  • of which sugar
    6,74 g
    7 %
  • Protein
    56,86 g
    114 %
  • Fibers
    2,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.