Pork tenderloin in sauce with green pepper

Whipping cream 1 dl

Pork tenderloin Ca 500 g

Green peppercorns 1 glass

500 g of broccoli

Carrots * 200 g

First Cook the rice for 4 people.

Second Trim approximately 500 g pork tenderloin and cut into 2 cm thick slices, which you make flat with your hand. Season the tenderloin slices with 1 Pinch white pepper and 2 pinches of salt.

3rd Melt 1 tablespoon butter in a sauté pan (with lid). Fry meat in the medium heat for 2 minutes / side. Put the meat in a separate bowl as it is fried.

4th Boil 2 liters of water with 1 tablespoon salt in a saucepan (with broccoli).

5th Whisk 1 tablespoon corn flour (maizena) with 2 dl water, 1 dl whipping cream, ¾ tsp

broth powder (total ¼ cube) and 1 tablespoon chopped green peppercorns to the pan. Add pork into the sauce and let it simmer on low heat, covered, for 10 minutes.

6th Peel and slice 500 g broccoli into small florets and pieces. Cook for 4

min and drain. Peel and grate 200 g carrots (about 2-3 pieces) roughly. Mix the carrots and cooked broccoli in a bowl.

7th Serve pork tenderloin in the green pepper sauce with

vegetables and rice / grains.

Middagsfred, week 34 2012