with horseradish sauce and glazed carrots
|Portions (1 portion – 400ml):||4|
|Price per portion:||5,50 zł|
8 small carrots
2 tablespoons honey
1 tablespoons vinegar
8 tablespoons butter
10 tablespoons oil
3 tablespoons PISKOREK horseradish
150 mL sweet cream
1 tablespoons wheat flour
600 g pork tenderloin
Branch of thyme
Sprinkle pork tenderloin with pepper.
Preheat 2 (two) tablespoons butter and 2 tablespoons oil in a frying pan. Add thyme and tenderloin.
Fry for 10 minutes, turn it every two minutes.
Remove the pork tenderloin from the pan and place in an ovenproof dish in an oven preheated to 1700C for 15 minutes.
Wash the carrots, peel if necessary.
Heat oil and butter in a frying pan, put the carrots divided into 2-3 parts and fry until tender, occasionally watering with small portion of water.
At the end of stewing, add honey, turn off the heat source so as not to boil the honey.
Heat butter in a saucepan, add cream. Cook until a velvety sauce is formed, add PISKOREK horseradish at the end.
Cut the tenderloin into portions, serve with horseradish sauce and crispy carrots.