Pork tenderloin in sour cream and mustard sauce

4 servings

60 minutes

Pork tenderloin in sour cream-mustard sauce is a refined dish of European cuisine, combining the tenderness of meat with the rich flavor of creamy mustard sauce. The origins of this recipe trace back to ancient French and German traditions of preparing meat dishes with wine and cream. The flavor's uniqueness lies in the harmonious balance between the light acidity of apples and lemon juice, the spiciness of mustard, and the softness of sour cream. White wine adds depth, while herbs refresh the dish. It pairs perfectly with mashed potatoes or a light salad. Served hot, it delights with its aroma and richness of flavor nuances.

Energy value per serving

• Calories: 404.1
• Proteins: 26.9g
• Fats: 23.5g
• Carbohydrates: 17g

Ingredients

• Olive oil: 1 tbsp
• Onion: 1 head
• Pork tenderloin: 0.5 kg
• Butter: 1 tbsp
• Red apples: 2 pc
• Lemon juice: 2 tbsp
• Sugar: 1 tsp
• Dry white wine: 100 ml
• Chicken broth: 100 ml
• Grainy mustard: 1 tsp
• Sour cream 15%: 100 g
• Green: 1 bunch

Cooking steps

1. Cut the pork into 2 cm thick slices, fry in olive oil until golden brown. Place on a plate.

   Required ingredients:

   • Pork tenderloin: 0.5 kg
   • Olive oil: 1 tablespoon

2. Slice the apples and drizzle with lemon juice. In the same pan, add butter and sauté the onion. Add the apples with lemon juice, simmer on low heat for about 5 minutes. Reduce the heat, add sugar, and sauté for another 3 minutes.

   Required ingredients:

   • Red apples: 2 pieces
   • Lemon juice: 2 tablespoons
   • Butter: 1 tablespoon
   • Onion: 1 head
   • Sugar: 1 teaspoon

3. Pour in the wine, bring to a boil. Add the broth and place the pork in the sauce. Simmer uncovered until the meat is done. Add sour cream, mustard, herbs, season, and heat.

   Required ingredients:

   • Dry white wine: 100 ml
   • Chicken broth: 100 ml
   • Pork tenderloin: 0.5 kg
   • Sour cream 15%: 100 g
   • Grainy mustard: 1 teaspoon
   • Green: 1 bunch