'Italian' pork fillet

For 2 people
  • 350-400 g Pork fillet
  • 2-3 small onions
  • 1-2 EL Oil
  • salt
  • white pepper
  • 1 leveled tablespoon flour
  • 100 g whipped cream
  • dried oregano
  • 1 TL Vegetable stock
  • 50 g Rocket (rocket)
  • 1 EL Balsamic vinegar
  • 4 slices Parma ham
25 minutes
Wash the meat, pat dry and cut into thin slices. Peel the onions and cut into rings
Heat the oil in a large pan. Fry the meat vigorously in portions. Season with salt and pepper, remove. Braise the onions in the frying fat. Dust with flour and sauté briefly. Stir in 1/8 l water, cream, oregano and stock. Bring to the boil and simmer for about 5 minutes. Add the meat and let it steep for approx. 3 minutes
Clean and wash the rocket and, if necessary, roughly chop. Season the fillet pan with salt, pepper and balsamic vinegar. Pull from the stoveFold in the rocket. Serve with Parma ham. Ribbon noodles go well with it
Drink: rose or red wine
1 person approx.:
  • 500 kcal
  • 2100 kJ
  • 49 g protein
  • 28 g fat
  • 9 g carbohydrates


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