Buy all ingredients right below the recipe
INGREDIENTS
- 600 g pork tenderloin
- 240 g peeled onion
- 150 g bacon
- 20 g peeled garlic
- 400 ml cream, min. 31%
- 200 ml dry white wine
- 5 tablespoons vegetable oil
- 1 tablespoon chopped parsley
- 1 teaspoon freshly ground pepper
- salt
YOU WILL ALSO NEED
- Aluminum foil
INSTRUCTIONS
- 1Cut the meat into strips of approx. 1 cm. Place it in a bowl, then cover with aluminum foil and let it rest for 20 minutes at room temperature.
- 2Cut the bacon into strips. Slice the onion into thin strips, then dice it. Finely chop the garlic.
- 3In a large pan or pot, heat the oil over high heat. As soon as the oil starts to smoke slightly, add the meat and sear for 2 minutes. Add pepper, onion, and bacon, mix and cook for 1 minute, stirring frequently. Add the garlic and sear for another 1 minute. Add wine and cook for another 2 minutes, stirring frequently. Add the cream, reduce the heat and cook for an additional 2 minutes.
- 4Remove from heat, season with salt and pepper, then stir in the chopped parsley.
