Ingredients: 4 port
- Pork Tenderloin: 500 g
- Salt: ½ tsp
- Tsp white pepper: 1
- Butter
Sauce:
- Whipping cream: 2 dl
- Flour: ½ tbsp
- Water: ½ dl
- Coarse cut spinach: 125
- Chicken broth: ½ dice
- Chopped fresh chives: ½ dl
- Chopped fresh dill: 1 dl
Dijon mustard: 1 tablespoon
How to prepare
- Cut the meat into slices. Salt, pepper and brown it in butter in a frying pan.
- Whisk cream and flour together in a saucepan. Add water, spinach, broth cubes, herbs and mustard.
- Bring to a boil while whisking. Place the meat in the sauce and let it cook for about 5 minutes.
