Recipes with Pork Tenderloin, trimmed

Stuffed pork tenderloin I

The blackberries are polished for seniors. A deep groove is cut in the meat, which is slightly folded and knocked lightly. The coarsely chopped mushrooms are shaken on a dry forehead until the liquid is almost evaporated. Roughly ground walnuts are mixed in

Mörbrad in dish

You take a pork tenderloin and chop it and cut it into steaks that you can easily beat. Afterwards salt and pepper sprinkle on a frying pan with plenty of butter After that, they are not completely cooked steaks in an ovenproof dish. The sauce is made by

Mørbrad in tomato cream sauce with bacon

Sprinkle the bacon crisply while the sirloin is peeled off. Cut the bread in 2-3 cm thick pieces and knock them flat. Season the pieces with salt and pepper and turn them into flour. Stir the pieces at high heat, bacon greasy and put them in an ovenproof d

Stuffed pork tenderloin on cream potatoes

Chop the mushrooms roughly and wrap them on a dry forehead until the waist is gone. Cool them. Cut out the tenderloin for seniors and fat and cut a deep groove on the side that folds out and knocks easily. Stir the butter softly with crushed garlic. Grease

Exotic sirloin

Cut the bread in 1 cm thick slices. Arrow and chop onions. Heat the oil on a pan. Chop the onions approx. 2 min. Add curry. Brown sirloin steaks. Add broth, coconut milk, salt and pepper. Bring it to the boil. Dip the heat and allow the simmer to simmer

Baked pork tenderloin 02

Remove tendons, barriers, fat and Bumblebee from the tenderloin. Brush them in butter, sprinkle with salt and pepper. Cool them completely. Stir minced meat with flour, eggs, chopped onion, crushed garlic, cream, salt and pepper. Place the butter dough

Pork tenderloin baked in butterdej with spicy cheese

Brown the pork tenderloin on a forehead in a little bit of fat .. let it cool off. Cut it up long, not all the way through. Fill the piquant cheese and roll it into the butter dough. Close the butter dough close to the breadbar. Butter dough must be out of the

Monastery pot

The brussels are cut into medallions and brine and then put in a dish. Mushrooms and green pepper are cut into slices and tern, and sautéed with cocktail sausages and bean sprouts. They are then poured over the medallions. Sauce: Onion and finely chopped b