Candlewick on cream
Last Updated on
ingredients
600 g pork tenderloin 100 g bacon a little salt 2 tbsp lard 1 pk onion 250 g root Vegetable Recipes a little whole black pepper a little whole allspice 1/2 KL thyme 2 leaves bay leaves 250 g sour cream 1 tbsp plain flour to taste sugar
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Holiday lunch:
1.
Blanch the meat. Cut half the bacon into strips, the rest finely. Sprinkle the bacon strips over the meat and season with salt.
2.
Fry the chopped bacon in the lard, add the meat and fry quickly.
3.
Remove the meat and fry the chopped onion and root Vegetable Recipes in the fat. Add the spices. Put the meat back. Baste and simmer, turning the meat over, basting with the juices and basting as needed.
4.
Remove the soft meat. Squeeze over the Vegetable Recipes and juice. Add the flour to the cream.
5.
Bring the juice to a simmer and add the cream in which the flour has been stirred. Boil the sauce thoroughly, add salt and sugar to taste. And simmer for a while.
6.
The colour of the sauce depends on the Vegetable Recipes used.
