Pork fillet in pea sauce
- 500 g potatoes
- Salt
- 200 g small mushrooms
- 300 g Pork fillet
- 2 EL Oil
- 400 g frozen peas
- 150 ml Vegetable stock (instant)
-
3 EL sour cream - white pepper
- 1 potty Chervil
- 1 Tomato for garnish
35 minutes
light
- 1.
- Peel and wash the potatoes and cook in salted water for about 25 minutes. Clean and wash the mushrooms. Fry the pork fillet and mushrooms in the hot oil for about 8 minutes. Stew the peas in the broth for five minutes. Take out 4 tablespoons of peas. Puree the remaining peas in the broth. Stir in sour cream. Add whole peas back in. Season to taste with salt and pepper. Wash the chervil and pat dry. Drain the potatoes. Cut the pork tenderloin into slices. Arrange the meat, mushrooms and potatoes on the pea sauce. Scatter chervil leaves on top. Garnish with tomato wedges
- 2.
- Per serving 1380 kJ / 330 kcal
1 Person approx.:
- 330 kcal
- 1380 kJ
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