Gammelstorffs pork tenderloin with capersauceauce

Ingredients for Gammelstorffs pork tenderloin with capersauceauce

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.