Pork Tenderloin with Basil Sauce

Peel and chop the onion into cubes. Brown the pork tenderloin on both sides in the hot oil. Season with pepper and salt. Add the onion cubes and brown. Extinguish with vegetable stock and sauté 1500 cmin at low temperature with lid closed.

In the meantime, heat the butter in a frying pan and stir-fry the breadcrumbs in it.

Remove the meat from the pan, wrap it in aluminum foil and let it rest. Bring the stock to a boil with the whipped cream and thicken with the sauce thickener.

Pluck the basil leaves from the stems, fold half of them into the sauce and season with salt and pepper. Take the pork tenderloin out of the foil. Add the pan juices to the sauce. Serve the fillet with the sauce, the breadcrumbs and the remaining basil.

Croquette and cauliflower are suitable as an appetizer.

As a menu suggestion: Entrée: Parsley soup Main course: Pork tenderloin with basil sauce Last course: Cream of cream cheese

Our tip: Always use fresh basil if possible!

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