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.
1
Cut the pork into 2 cm thick slices, fry in olive oil until golden brown. Place on a plate.
- 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.
- 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.
- Dry white wine: 100 ml
- Chicken broth: 100 ml
- Pork tenderloin: 0.5 kg
- Sour cream 15%: 100 g
- Wholegrain mustard: 1 teaspoon
- Fresh herbs: 1 bunch
