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INGREDIENTS
- 600 g pork tenderloin
- 150 g bacon
- 240 g peeled onion
- 20 g peeled garlic
- 5 tablespoons vegetable oil
- 1 teaspoon freshly ground pepper
- 200 ml dry white wine
- 400 ml cream, min. 31%
- salt
- 1 tablespoon finely chopped flat-leaf parsley
WINE PAIRING
- Pork is best enjoyed with a fuller-bodied white wine.
INSTRUCTIONS
- 1Cut the meat into 1 cm thick strips. Place in a bowl, cover with cling film, and let stand at room temperature for 20 minutes.
- 2Cut the bacon into strips. Halve the onion lengthwise and slice into thin wedges. Slice the garlic into fine pieces.
- 3Heat the oil in a large saucepan or a large deep pan over high heat. Once the oil starts to lightly smoke, add the meat and sauté for 2 minutes. Add pepper, onion, and bacon, mix, and sauté for 1 minute, stirring frequently. Add garlic and sauté for another 1 minute. Pour in the wine and cook for 2 minutes, stirring frequently. Pour in the cream, reduce the heat to below medium, and let it cook for another 2 minutes.
- 4Remove from heat, season with salt, and stir in the chopped parsley.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.