Pork tenderloin and cream sauce with sage — Yann´s food

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 servings

Ingredients

500 g pork tenderloin
1 sage one bunch
3 dl cream
2 tbsp veal broth
½ tbsp Balsamic vinegar extra to taste
3 dl rice
salt and pepper to taste
salad

Instructions

Cut the pork tenderloin into slices.
Pick off the leaves and finely chop the sage.
Fry the meat and add the sage towards the end; the herbs should not burn.
Add cream, veal stock and balsamic vinegar, bring to a boil.
Serve with rice and salad.

Notes

Tips: Rest the tenderloin for 5 minutes under foil after cooking so the juices settle and the meat stays tender and juicy.

Storage: Keeps in the fridge for 2 to 3 days. Keep the sauce separate when reheating.

Variations: Swap the sage for rosemary and thyme, or add a splash of Marsala to the sauce for a sweeter, deeper profile.

Nutrition per serving

Calories: 642 kcal
Carbohydrates: 54 g
Protein: 33 g
Fat: 32 g
Saturated fat: 19 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 9 g
Trans fat: 1 g
Cholesterol: 166 mg
Sodium: 504 mg
Potassium: 686 mg
Fiber: 1 g
Sugar: 3 g

Nutrition values are estimates.