Pork tenderloin with green pepper sauce
Ingredients (serves 4)
- Pork tenderloins (2kg) 2 pcs.
- Barbecue spice mix 2 tbsp
- Salt, pepper to taste
- Butter 4 tbsp
- Onion 1 pcs.
- Cream 30% 200 ml (1 glass)
- Green pepper 1 tbsp
- Red pepper for garnish
- Spinach, red onion, roasted pumpkin seeds as a side salad
Method:
- Marinate the tenderloins in your favorite herbs, season with salt and pepper. Wrap in aluminum foil, refrigerate preferably for 24 hours.
- Put the meat in the oven and set Tender meat at low temperature/P05S cycle for about 50 minutes.
- After roasting, unwrap the meat from the foil and transfer it to a frying pan.
- Fry gently in butter, remove from the pan. Use the frying fat and juices to fry chopped onion with cream.
- Gently reduce the sauce over low heat for about 10 minutes.
- Finally, add green pepper.
- Serve the tenderloins hot as a roast topped with green pepper sauce.
Chef's suggestion:
Roasting with simultaneous steaming at low temperatures does not dry out the meat. If you wish to make a sauce, it is a good idea to pour little cream at the end of the roasting process. season with salt and pepper. Red pepper will add a unique spiciness to the whole dish.
See other recipes for
FullSteam oven
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