Simple Pork Fillet Recipe with Horseradish Sauce
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my pork fillet recipe with horseradish sauce.
On average, around 60 kilograms of meat and meat products of all kinds are consumed per capita in Germany every year.
Pork accounts for about two-thirds of that.
The most popular meat in Germany, pork, here in the fine version as pork tenderloin or pork fillet can be prepared easily and quickly.
If you buy your meat at the butcher and maybe even take the good organic meat, the meat is also nice and tender and leaves little water.
I wish you a lot of fun and good luck!
Table of Contents
1. Recipe Pork Fillet
The perfect preparation you will find below with many tips from the professional kitchen.
Pork Filet with Horseradish Sauce
Cooked, photographed and written down by chef Thomas Sixt.
Easy Guide for Pork tenderloin with horseradish sauce.
|500||g||pork filet á 125 g|
|1||pc||clove of garlic|
|100||ml||vegetable broth or a bunch of soup vegetables|
Prepare pork tenderloin
Have the butcher clean and trim the pork tenderloin.
Wash the meat, pat dry and cut into 2 cm thick slices.
Alternatively, you can cut the fillet into 3 parts and fry it whole.
Onions and garlic
Peel and finely dice the onions and garlic.
Wash, peel and cut the vegetables into thin strips.
Sauté the diced onion and garlic and 1/3 of the vegetable strips.
After 4 minutes, deglaze with the white wine and vegetable stock and simmer gently.
Slowly pour the cream into the boiling stock.
Blend the sauce, bring to the boil and let it mature for 10 minutes.
Strain the sauce through a fine sieve, bring to the boil and thicken with cold cornstarch if desired.
Add the cold butter and horseradish and blend with a hand blender until frothy.
Season the sauce with salt, pepper and nutmeg to taste.
Blanch 2/3 of the vegetable strips in boiling salted water until firm to the bite and cool.
Put the vegetables in a pot with some butter and season with salt, pepper, nutmeg.
Season the meat with salt and pepper.
Sear the fillet pieces briefly on both sides in a pan with the clarified butter over high heat and cook until pink with the lid on.
Arrange the pork tenderloin on the hot vegetable strips and add the foamed sauce.
I wish you a good appetite!
2. Calories (kcal) and Nutritional Values
3. How to Properly Fry Pork Tenderloin
I fry the fillet pieces seasoned with salt and pepper in a pan with clarified butter briefly on both sides.
Then you can let the meat cook in the pan with a lid or wrapped in aluminum foil to relax a bit.
Further cooking is then done in vegetable stock or in the oven. Tip: pan is easier 🙂
4. Prepare sauce to pork fillet
I prepare the vegetable stock from fresh vegetables and some white wine.
I add garlic, a little salt, pepper and nutmeg.
Then I add cream and mix everything with a hand blender until frothy.
Bring the sauce to a boil, let it stand for 10 minutes, then strain through a sieve.
Optionally, you can thicken the sauce with cornstarch: To do this, add about 1 tsp of cornstarch to a little cold water and stir.
Bring the sauce to the boil and add the starch water until the desired binding is achieved.
Finally, add horseradish and cold butter and mix until frothy. Mhhh delicious 🙂
5. More Ideas
Comments, Cooking Questions and Answers
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