Pork tenderloin with cream sauce

Traditional delicacy of Czech cuisine is time - consuming, but well worth having the patience. A gourmet experience.


No. of servings: 4

Ready in: 3 h. 30 min.









onion 5.25 oz (150 g)  carrots 10.5 oz (300 g)  parsley 7 oz (200 g)  celery 5.25 oz (150 g)

Peel an onion and chop it finely. Cleanse vegetables, wash them and chop.


beef shank 1.8 lb (800 g)  bacon 7 oz (200 g)

Cut the pork into halves and interlard it with some bacon.


sunflower oil

Cook the prepared meat in oil on all sides.


water 300 ml  salt 2 tsp  new spices 5 pcs  whole black pepper 10 pcs  bay leaf 6 pcs

Throw spices and bay leaf in a pot of water and let it simmer. Mix salt in.


sugar granulated 1 tbsp  whole Mustard 1 tbsp

Render remaining bacon left from step 2 in a pot. Take the cracklings out, add onion to the lard and cook. Pour sugar in, stir in mustard, allow it to caramelize for a while.


vinegar 2 tbsp  lemon-juice 2 tbsp  water 100 ml

Mix vegetables in, pour in vinegar and lemon juice. We can even add a little lemon zest from lemon without chemical treatment. Mix, pour water in and braise for 15 minutes covered.


Put meat into vegetables and pour it over with prepared strained salted water in which the spices were cooked. Braise covered until meat becomes tender (for about 1,5 - 2 hours). Pour water in, if necessary, it should cover half of the meat.


semi skimmed milk 1,5% 100 ml  whipping cream (30-33% fat) 200 ml  flour fine 1 oz (30 g)

Take the tender meat out. Mix whipping cream with flour in milk. Pour it into vegetables, bring to boil and mix with a hand blender. To our taste season with salt, add sugar or vinegar.


Karlovy Vary toast dumplings recipe

Slice the meat, pour it over with sauce and serve with dumpling.

Bon appetit!


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