Recipe with FRUCHTSTOFF
Gooseberry and Pepper Sauce for Pork Fillet
FRUCHTSTOFF Gooseberry brings a delicate sharpness to the sauce, and its slightly tart note pairs wonderfully with pan-fried pork fillet.
⏱ Prep 15 min · Cooking time 15 min · Total 30 min · 4 servings
Ingredients
- 4 tbsp FRUCHTSTOFF Gooseberry
- 1 shallot
- 1 tbsp butter
- 150 ml vegetable stock
- 100 ml cream
- 1 tsp green peppercorns (pickled)
- 1 tsp mustard
- Salt, pepper
- 1 tsp rapeseed oil
Method
- Finely dice the shallot and sauté in the butter until translucent.
- Deglaze with the vegetable stock and let it reduce briefly.
- Stir in the FRUCHTSTOFF Gooseberry and mustard until dissolved.
- Add the cream and let the sauce simmer gently for 5 minutes.
- Lightly crush the green peppercorns and stir in, then season with salt and pepper to taste.
- Serve with pan-fried pork fillet; a little rapeseed oil works well for frying the meat.
- If needed, thin the sauce with a little stock.
Nutritional values per serving (approx.): 190 kcal · Fat 14 g · Carbohydrates 11 g · Protein 3 g
Tip: The sauce also tastes great with chicken breast or roasted pumpkin.
Fruit spread used: View FRUCHTSTOFF Gooseberry in the shop →