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Pork Tenderloin Ragout with Cream and White Wine

4 serving/servings

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Ingredients

  • 600 g of pork tenderloin
  • 240 g of yellow onion
  • 150 g of smoked bacon
  • 20 g of garlic
  • 400 ml of cooking cream (min. 30%)
  • 200 ml of dry white wine
  • 5 tablespoons of sunflower oil
  • 1 tablespoon of finely chopped fresh parsley
  • 1 teaspoon of ground black pepper
  • 1 pinch of salt

Instructions

  • 1
    Cut the meat into strips approximately 1 cm thick. Place them in a bowl, cover with cling film, and leave at room temperature for 20 minutes.
  • 2
    Cut the bacon into thin strips. Cut the onion in half lengthwise, then into thin slices. Slice the garlic finely.
  • 3
    In a large pot or deep pan, heat the oil over high heat. When the oil starts to smoke slightly, add the meat and brown it for 2 minutes. Add the pepper, onion, and bacon, mix well, and sauté for another 1 minute, stirring frequently. Add the garlic and cook for another 1 minute. Pour in the wine and simmer for 2 minutes, stirring frequently. Add the cream, reduce the heat by half, and let it simmer for another 2 minutes.
  • 4
    Remove from heat, season with salt, and stir in the finely chopped parsley.
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Ingredients