Pork tenderloin with rosemary and gnocchi with cucumber mustard sauce.

– 1 pork tenderloin
– 1 tablespoon flour
– Tablespoon of dried rosemary
– 50 ml brandy or white Port
– Salt and pepper to taste
– 1/2 cup sour, thick cream
– Tablespoon vegetable oil (coconut, canola or peanut)
– 1/2 cup sour cream


Cucumber and mustard sauce
– 1 large cucumber
– 1 tablespoon Dijon mustard
– A pinch of salt, a tablespoon of sour cream.

Peel the cucumber with the skin, get rid of the seeds. Skin Boil in water until softened. Then thoroughly mix it  the rest of the cucumber with a blender. Add Dijon mustard, sour cream and mix. Season with salt.

Fillets cut into small pieces. Lightly smash them with your fingers. Season with salt, add pepper and sprinkle with flour on both sides. Heat oil in a frying pan. put the meat and fry for a minute on each side. Then add the brandy and reduce for about 4 minutes. Add the rosemary and simmer for two more minutes at a minimum fire. Then add the cream, mix well. Serve with fresh rosemary.


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