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Pork tenderloin with berry balsamic cream

Roast vegetables with fresh basil and balsamic cream
January 20, 2020
Chicken fillet with couscous and a baslamic vinegar and mustard sauce
January 20, 2020


1 kg sliced tenderloin, 3-4 sprigs finely chopped thyme, 1 tbsp crushed garlic, 4 tbsp GALAXY Balsamic Vinegar, 2 tbsp olive oil, 100 ml red wine, 1 tsp mustard, 4 tsp GALAXY Balsamic Cream with Berries


Mix the thyme, garlic, mustard, Balsamic Vinegar and wine, and let the fillets marinate in the mixture for at least 1 hour. Fry the fillets in olive oil for 2-3 minutes on each side over high heat. Place the fillets in a heat-resistant glass dish with the marinade, brush the Balsamic Cream with Berries over them and cook in a preheated oven at 180°C for 10 minutes. Garnish with rocket and serve.