- Servings: 4
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Total prep time: ~45 Minutes
- Pork tenderloin — 500 g
- Onion — 1 piece
- Flour — 2 teaspoons
- Jelly red currant — 0.3 Cup
- Salt — to taste
- Black pepper freshly ground — to taste
- Vegetable oil — 2 tablespoons
- Potatoes — 500 grams
- Carrot — 500 grams
- Milk — 1 Cup
- Butter — 3 tablespoons
Method of preparation
Clean pork fat. Cut the tenderloin into slices thickness of 0.5 cm Repel to 2 mm. Finely chop the onion.
In skillet, heat 1 tablespoon of vegetable oil, saute the chops until Golden brown on both sides for 5 minutes each, add a little butter. Put pork on a plate.
To the pan add 1 tablespoon of vegetable oil and on medium heat saute the onion until soft.
In a small bowl, mix the flour with 1/2 Cup water. Add flour mixture into the browned onion, then put jelly or jam, pepper, salt and, stirring, bring to a boil. Turn down the heat. Simmer for 1 min.
For a side dish to contain the potatoes, heat the milk and make mashed potatoes, season with butter and spices. Peel the carrots and cook n a few.
Pork chops lay on a dish. Serve with sauce, mashed potatoes and boiled carrots.