Pork Tenderloin in Beer Sauce
Pork Tenderloin in Beer Sauce
Ingredients, serves four
Season the filet, which was cut into medallions and slightly beaten, with salt and pepper. Then flour and fry in hot vegetable fat. Keep warm. Pour the fat out of the pan, put some butter in it, add the chopped onion, the garlic as well as the caraway seeds and sweat. Pour in the Fohrenburger beer and boil down. Now add the bouillon, season to taste and finally put the whole sauce over the tenderloins.
Ingredients, serves four
- 1 filet of pork, approx. 600 grammes
- salt, ground pepper
- flour for flouring
- vegetable fat for frying
- butter for frying
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 tsp. of caraway seeds, chopped
- ¼ l Fohrenburger 1881 Tradition
- ¼ l bouillon
Season the filet, which was cut into medallions and slightly beaten, with salt and pepper. Then flour and fry in hot vegetable fat. Keep warm. Pour the fat out of the pan, put some butter in it, add the chopped onion, the garlic as well as the caraway seeds and sweat. Pour in the Fohrenburger beer and boil down. Now add the bouillon, season to taste and finally put the whole sauce over the tenderloins.
