Pork tenderloin in horseradish sauce for Christmas dinner This is a dish that will appeal to even the pickiest gourmets. The meat comes out soft and goes perfectly with the distinctive sauce. Check out how to prepare this dish.
Dietitians recommend not eating red meat too often, as such a diet may increase the level of “bad” cholesterol. However, don’t worry, once in a while, red meat, especially lean meat, should be included in our menu. They will be one of the better suggestions pork tenderloin, which is considered the best part of pork. Not only do they have many health-beneficial properties, but they also taste delicious.
The tenderloins contain a lot of protein, which is the basic building block of the body. It builds and regenerates muscles, and also affects the appearance of the skin, hair and nails. It is worth remembering that proteins are responsible for the satiety of the meal, which reduces the desire to snack. This fact is especially important for people who want to lose weight. Moreover, tenderloins have much fewer calories than other parts of pork, 100 g contain approximately 150 kcal.
It is also found in pork tenderloins B vitamin complexwhich support the circulatory, nervous and muscular systems, and also influence many metabolic processes taking place in the body. This meat is also good source of ironwhich helps prevent anemia, supports the immune and nervous systems, and is important for muscle function. He is also present here zinc, which supports immunity and has antioxidant properties, phosphorus and calcium strengthening bones, and magnesiumwhich supports the functioning of the heart, brain and muscles.
Pork tenderloin in horseradish sauce for Christmas dinner is an excellent option if you want to prepare delicate and noble meat.
Ingredients:
- 500 g pork tenderloin,
- 200 ml of cream 30%,
- 100 ml of water,
- 1 tablespoon of grated horseradish,
- 2 cloves of garlic,
- 1 teaspoon of marjoram,
- 1 teaspoon of rosemary,
- 1 teaspoon of thyme,
- salt and pepper
- clarified butter for frying,
- parsley for sprinkling.
Preparation:
- Cut the cleaned meat into slices, sprinkle them with salt and pepper.
- Heat some clarified butter in a pan and fry the pieces of tenderloin until golden on both sides. At the end of frying, add the garlic pressed through a press.
- Pour in water, add marjoram, thyme and rosemary and simmer for about 20 minutes.
- Add grated horseradish, mix everything.
- Temper the cream, reduce the heat and pour into the remaining ingredients.
- Mix everything thoroughly.
- Sprinkle the finished dish with parsley.
You can serve the tenderloins prepared this way with boiled potatoes, puree or Silesian dumplings.
Sources: Terazgotuje.pl
