Pork Tenderloin

Method

1. 01

   Peel and finely dice the onion. Wash the meat, pat dry and cut into 4 equal pieces. Pierce each piece lengthways (e.g. with the handle of a wooden spoon).

2. 02

   Crumble the pumpernickel very finely and mix with chopped parsley and the honey. Stuff the meat with this mixture, tie into shape and season with salt and pepper.

3. 03

   Heat the butter in a deep frying pan and quickly brown the stuffed tenderloins on all sides. Add the diced onion and fry briefly.

4. 04

   Deglaze with the white wine and add the elderberry wine or juice, bay leaf and clove. Cover and braise over a medium heat for 10 minutes. Remove the meat and keep warm.

5. 05

   Add the cream to the cooking juices and reduce to a creamy sauce. Season with salt and pepper.

6. 06

   Cut the hot meat into thin slices and fan out on the elderberry sauce.