Whisky flamed pork tenderloin

Ingredients for Whisky flamed pork tenderloin

Instructions for Whisky flamed pork tenderloin

To prepare the Whisky flamed pork tenderloin recipe, please follow these instructions:

Fillets must be cleaned of fat and sinew. Madagasgar pepper and salt rubbed and massaged into them. Bruner them in pan over high heat until they are nice fried. Whisky is poured on the forehead at max. heat. Then remove the Pan from the heat. The whisky ignited with lighter and fillets must flamed. Beware!!! Let it burn until it turns off itself, otherwise the sauce will be not good. Fillets must be placed in a serving dish.

Cream and sour cream (mixed) is poured into the pan for the superfluous whisky. Stir and season with salt and pepper. The gravy is poured up the dish.

The dish in the oven at 100 degrees. in 45 min.

Potatoes boiled and peeled then saw serving time fits with tenderloin. Butter and seasoning in a saucepan. Throw frozen (not thawed) beans in saucepan and Blanch them. The dish out of the oven. Cut the fillets must out into pieces of approximately 2 cm.

Fillets must must be pink inside!