Ingredients: 2 pork tenderloins, 100 grams bacon, 2 onions,
Number of persons: 3
Cut 2 pork tenderloins in slices. Wind half the pork slices with slices bacon. Cut 2 onions in slices. Prick the tenderloin slices and slices onion on sticks. Bake the pork tenderloin sticks brown on medium heat in about a 15 minutes. Serve with a salad and fries. Enjoy!
Ingredients: rice, 1 pork tenderloin, 1 onion, 1 yellow pepper, ginger powder, 200 ml vegetable stock, 100 ml red wine vinegar, 4 tablespoons honey, 3 spring onions,
Number of persons: 3
Boil the rice according pack instrictions or the way you normally do. Bake in hot oil 1 diced pork tenderloin brown. Add 1 chopped onion, 1 chopped yellow pepper and ginger powder to taste. Stir fry about 5 minutes. Add 200 ml vegetable stock, 100 ml red wine vinegar and 4 tablespoons of honey. Bring to the boil briefly and then let it simmer for about 10 minutes. Add 1 minute before the end 3 sliced spring onions. Serve with rice. Enjoy!
Ingredients 1 pork tenderloin (about 300 grams), 3 sundried tomatoes, 1/2 ball mozzarella, cheese spread, salt, pepper, 1/2 cube stock, 50 ml cream, 50 ml water,
Number of persons: 2
Preheat the oven to 180 degrees. Cut the tenderloin in 2 and cut the tenderloin open. Spread with cheese spread. Chop 3 sundried tomatoes finely and spread it with pieces mozzarella on the pork tenderloins.Fold the the tenderloin, Don’t forget the tail to double fold it so you have the same thickness everywhere. Season with salt and pepper. Bake the pork tenderloin around brown in hot butter. Add to the gravy 1/2 cube stock, 50 ml cream and 50 ml water, stir to dissolve. Place the pork tenderloin in a ovenproof dish and pour the gravy in it. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with a salad and baked potatoes. Enjoy!
Ingredients: 1 pork tenderloin, salt, pepper, 100 ml white wine, 200 ml cream, sage, 1 cube of beef stock,
Cut the pork tenderloin in half and pierce the tail piece down so the tenderloin is equally thick. Season with salt and pepper. Cook the pork tenderloin around brown in hot butter. Once the pork tenderloin is brown around, you can lower the heat and leave the pork tenderloin 15 minutes with the lid on the pan. Remove the pork tenderloin from the pan and cover it with aluminum foil. Pour in the remaining fat 100 ml white wine and let the alcohol evaporate. Add 200 ml cream and sage to taste. Crumble 1 cube of beef stock over it. Bring it to the boil while stirring and let it gently for 3 minutes to cook. Serve the pork tenderloin with the sauce. Enjoy!
Ingredients: rice, 1 pork tenderloin, 1 onion, 1 red pepper, ginger powder, 100 ml vegetable stock, 2 tablespoons honey, 1 tablespoon balsamic vinegar, 3 spring onions,
Boil the rice according pack instructions. Bake in a hot wok 1 diced pork tenderloin until it is brown. Add 1 chopped onion, 1 chopped red pepper and ginger powder to taste. Stir fry until the vegetables are done. Then add 100 ml vegetable stock, 2 tablespoons honey and 1 tablespoon balsamic vinegar. Bring to the boil, add 3 chopped spring onions, lower the heat and let it simmer for 5 minutes. Serve with rice. Enjoy!
Ingredients: pork tenderloin, onion, bacon, salt, pepper,
Cut 2 pork tenderloins into thick slices. Put a slice pork tenderloin on a skewer, then 1/2 slice bacon, 1 slice onion and then again pork tenderloin. Go on until the skewers are full. Season the pork tenderloin with salt and pepper. Bake for the pork tenderloins brown in hot butter. When the pork tenderloins are brown you can place the pan in the preheated oven at 175 degrees (hot air) for approximately 20 minutes to allow the tenderloin be cooked on the inside also. Serve with a salad and baked potatoes. Enjoy!
Ingredients: 2 tablespoons oil, 2 tablespoons dried basil, 1 teaspoon mustard, 1 tablespoon honey, 75 ml balsamic vinegar, salt, 2 pork tenderloin, 2 sprigs of rosemary, 1 leek,
Make a marinade with 2 tablespoons oil, 2 tablespoons dried basil, 1 teaspoon mustard, 1 tablespoon honey, sea salt, and about 75 ml balsamic vinegar. Marinate 2 pork tenderloin in it. Let marinate at least 1 hour, preferably longer. Cook the pork around brown in hot butter. Put in the pan 1 roughly chopped leek and 2 sprigs of rosemary. Pour over the balsamico marinade. Place the pan in the preheated oven at 120 degrees for about 35 minutes. Serve with baked potatoes and a salad. Tasty!