Tenderloin Pan (fedtfatig)

Name: Tenderloin Pan (fedtfatig)
Yield: 4
Ingredients: Pepper; Salt; Accessories; Thyme, dried; 1 Yellow bell pepper; 1 tbsp Oil; 1 Red bell pepper; 2 dl Bouillon cube; 2 Bay leaves; 2 tbsp Corn flour cornstarch; 2 dl Skimmed milk; 250 g Onion; 250 g Leek; 4 dl Rice; 400 g Mushrooms; 600 g Pork Tenderloin, trimmed; 7 dl Water

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Tenderloin Pan (fedtfatig)

		Pepper
		Salt
		Accessories
		Thyme, dried
1		Yellow bell pepper
1	tbsp	Oil
1		Red bell pepper
2	dl	Bouillon cube
2		Bay leaves
2	tbsp	Corn flour cornstarch
2	dl	Skimmed milk
250	g	Onion
250	g	Leek
4	dl	Rice
400	g	Mushrooms
600	g	Pork Tenderloin, trimmed
7	dl	Water

Instructions for Tenderloin Pan (fedtfatig)

To prepare the Tenderloin Pan (fedtfatig) recipe, please follow these instructions:

Rinse Tenderloin of sinew and cut them into slices and brown them on the forehead. Take the meat up and Brown the onions together with the pores.

Pour it all into a baking dish/pan and add broth. Peppers into cubes, Bay leaves, thyme, salt and pepper are added, and the milk is stirred up with corn flour and poured in. Put a lid on and set it in the oven at 170 degrees c. alm. oven for 15 minutes.

Com mushrooms on a dry pan and grate them dry.

After 15 minutes in the oven, add mushrooms and bake a tenderloin is tender.
The whole season and evened with corn flour.

Tips:
Serve with rice and lettuce

Tenderloin Pan (fedtfatig)

Ingredients for Tenderloin Pan (fedtfatig)

Instructions for Tenderloin Pan (fedtfatig)

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