Tenderloin Casserole II
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Tenderloin Casserole II
| Corn flour cornstarch | ||
| Pepper | ||
| 1 | Bouillon cube, vegetable | |
| 1 | tsp | Dijon mustard |
| 1 | tbsp | White wine vinegar |
| 1 | Onion | |
| 150 | g | Cocktail sausages |
| 2.5 | dl | Whipped cream |
| 4 | dl | Water |
| 400 | g | Pork Tenderloin, trimmed |
Instructions for Tenderloin Casserole II
To prepare the Tenderloin Casserole II recipe, please follow these instructions:
The onion chopped finely and Brown along with the meat. Add water to cover the meat along with the bouillon cube, dijon mustard and white wine vinegar. Småkoger ca. 20 min.
Add whipping cream and boil up again right before the addition of corn flour jævning. Finally add cocktail sausages.
Accessories: Rice
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