A party-worthy dish that is also relatively inexpensive. Here is a recipe that is partly taken from the cookbook “Johannas Hemligheter – A cookbook for all five senses” by master chefs Leif Mannerström and Crister Svantesson.
The cookbook contains recipes from the restaurant Johanna, which opened in Gothenburg in the mid-1970s. A wonderful herb sauce that is best served with mashed potatoes or rice.
4 servings
800 g pork fillet
2 yellow onions
5 dl whipping cream
1 dl white wine
1 veal stock cube
1 tsp dried tarragon
1 tsp dried chervil
1-2 tbsp all-purpose flour
4 tsp French mustard
1 pot parsley
2 tbsp chives (can be frozen)
Salt and white pepper
Peel the fillets and cut them into 1-2 cm thick slices.
Chop the onion and fry it until soft.
Brown the meat until golden brown all over.
Let everything except the mustard, parsley and chives simmer in the pot, about 10 minutes.
Deglaze the sauce with flour mixed in water.
Stir in the mustard, parsley and chives and cook for another minute or so.
Season with salt and pepper.
