Pork in cream sauce

If you want to taste a truly wonderful, exciting, appetizing dish, then pork in a creamy sauce will exceed all your expectations! Tender pieces of wonderful meat in the sweetest cream and fragrant spices will conquer you from the first fork!

Ingredients

• Pork (tenderloin) - 400 grams
• Butter - 50 grams
• Dry white wine - 100 milliliters
• Garlic - 4-6 cloves
• Olive oil - 60 ml
• Cream 35% fat - 400 milliliters
• Salt
• Ground black pepper

Directions

1. First of all, preheat the oven to 220 degrees Celsius. Then take the pork tenderloin, rinse under cold running water from blood and other contaminants. We dry the meat with paper kitchen towels, put it on a cutting board and clean it of the husk, veins, cartilage and small bones that could remain on the pork after cutting the carcass. Then cut the tenderloin into pieces 1.5 centimeters thick.
2. alternately beat each piece with a kitchen hammer so that their thickness is reduced to 1 centimeter, and rub them on both sides with salt and ground black pepper. Transfer the prepared pork to a deep plate.
3. Turn the stove to medium and put a frying pan with 60 ml of olive oil on it. Carefully dip the pieces of meat in the heated fat, and periodically turning them from side to side with a kitchen spatula, fry until lightly golden brown. At this stage of cooking it is not necessary to bring the pork to full readiness, a light golden, but at the same time dense crust is needed in order to tie the upper tissues of the meat. Due to this, during roasting all the pork juice will remain in the meat, and it will be juicy.
4. It will take no more than 6 minutes to fry the pieces on both sides. Transfer the fried meat to a deep but slightly heat-resistant baking dish, pour 100 ml of white dry wine, tighten the container with food-grade aluminum foil so that there are no cracks, and send in a preheated oven to the desired temperature for 30 minutes.
5. While the meat is baking, use a vegetable slicing knife to peel the onion and garlic. Then rinse under cold running water and dry the meat with paper kitchen towels. Then alternately spread them on a cutting board and cut the onion into cubes up to 1 centimeter, and just finely chop the garlic cloves. Transfer the slices to a deep plate.
6. After about 20 minutes of intensive roasting of meat, start cooking the sauce. Turn the stove to medium and put on it a clean deep skillet with 50 grams of butter. When the fat heats up, throw in onions and garlic and stew them, stirring with a kitchen spatula until transparent and a light golden crust, this process will take no more than 5 minutes. After pour the vegetables with liquid 35% cream and bring to a boil, stirring occasionally with a kitchen spatula.
7. After 30 minutes, using kitchen tongs, remove the form from the oven with the meat, remove the foil and pour the accumulated fat at the bottom of the container into the boiling sauce. Then add salt to taste, ground black pepper and bring to a boil again.
8. Then pour this mixture into the semi-finished pork. Reduce the oven temperature to 180 degrees Celsius and again send the form in it for 25 - 30 minutes, but this time without foil. During this time, the meat is completely baked and soaked in soft cream, and the sauce itself becomes thicker.
9. At the end of the required time, again remove the form from the oven and place it on a cutting board, pre-laid on the table. Using a tablespoon, spread portions of meat on plates, pour cream sauce over it, decorate with your favorite side dish and serve.
10. Pork in a creamy sauce is served hot with any side dish you like, such as stewed vegetables, mashed potatoes, boiled pasta, rice or fresh vegetable salad. The dish tastes juicy, rich, with a pronounced taste of cream.
11. It is nice to taste this delicacy with a glass of white wine, and lovers of soft drinks can be offered juices from green grapes or apples. Enjoy!
13. Bon Appetit!