Filter
Reset
Sort ByRelevance
Jackie Ourman
Pork tenderloins with black olives gravy
A tasty French recipe. The main course contains the following ingredients: meat, celery, pork tenderloin (about 500 g), breakfast bacon, black olives without seeds, butter and salt and (freshly ground) white pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean celery and cut stalks into pieces of approx. 8 cm length. Pork tenderloins each cut into 4 thick slices (medallions) and wrap each with 1 slice of bacon. Stick with cocktail stick. Cut the olives into slices.
-
Heat 2 tablespoons of butter in a frying pan. Sprinkle the celery for about 5 minutes and then toss on the plate. Heat butter left over in the same pan. Fillet of pork tenderloin in pan in 7-8 minutes around brown and cooked. Cut the celery last minute again. Put celery on plates, put pork tenderloin on it. Stir in olives and 1 dl of water through remaining cooking fat and bring to the boil. Add olive gravy to a dish, sprinkle with salt and pepper. Delicious with mashed potatoes.
Blogs that might be interesting
-
15 minMain dishtagliatelle with egg, fresh snow peas, shallot, garlic, extra virgin olive oil, frozen garden peas, Grana Padano cheese, fresh fresh mint,summer pasta with garden peas and mint
-
30 minMain dishfrozen cod fillet, fresh cranberries, lemon, honey, fresh thyme, garlic, butter,cod with cranberry thyme topping
-
20 minMain dishfresh celery, pak choi, onion, garlic, sunflower oil, chicken breast, carrot julienne, rice, satay sauce ready-to-eat,fried rice with chicken fillet and satay sauce
-
1.490 minMain dishonion, Gingerbread, dried laurel leaves, clove, Red wine vinegar, beer, unsalted butter, rinse apple syrup,rabbit on his limburgs
Nutrition
410Calories
Sodium18% DV440mg
Fat45% DV29g
Protein70% DV35g
Carbs1% DV3g
Fiber40% DV10g
Loved it