Find recipes from the World's Cookbook - Wocobook www.wocobook.com
print favorite

Gammelstorffs pork tenderloin with capersauceauce

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Gammelstorffs pork tenderloin with capersauceauce

Cayenne pepper
A little oil
Pepper
Salt
¼Celery
½bundleThyme
1largeCarrot
1Leek
1Red onion
1-2Parsley roots
2stemsLovage
5Egg yolks
5dlCrème fraiche 38%
500gSmall new potatoes
600gPork Tenderloin
75gChopped capers

Instructions for Gammelstorffs pork tenderloin with capersauceauce

To prepare the Gammelstorffs pork tenderloin with capersauceauce recipe, please follow these instructions:

herbs:
The herbs are cut in the julies and sautéed on a pan and seasoned with salt and pepper.

The pork tenderloin is cut halfway along and laid between two pieces of plastic and knocked out, so it's just thick all over the place. Half of the herbs are divided over the tenderloin, which is then bound up.
Brown on a pan and fry in the oven at 200 degrees C. alm. Oven for 25 minutes. Then pull for 15 minutes.

sauce:
Cream fraiche is boiled and leached with egg yolks. Capsules are added and seasoned with salt and cayenne pepper. Take care with the salt, as the capers are salty by themselves.

garnish:
The potatoes are washed free of soil and boiled tenderly in salted water with leafy peel.

Serving:
The meat is freed for the string and cut into slices and the rest of the herbs are served as extra garnish.