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Pork tenderloin with dill sauce

Juicy meat with delicious sauce and typical Slovak dumpling.

Preparation time 35-40 minutes


  • 2 x 300 g pork tenderloin
  • 3 tbsp freshly chopped dill
  • 1 tsp honey mosterd
  • 200 ml cream
  • 300 ml meat boillon
  • Mycryo
  • salt & pepper


Prepare the dumpling according to the recipe of the link.

Preheat the oven to 180°C.
Season the pork with salt and pepper, sprinkle with Mycyro and color of both sides in a dry hot pan.

If you do not Mycyro, color the meat in the butter with olive oil.

Put the colored meat in the oven and bake for 25-30 minutes baking. Wrap the meat after cooking in aluminum oil and keep it warm until serving.

Put in a saucepan the meat broth to a boil, add the mustard and cream, season with salt and pepper and let boil. Finally add the chopped dill and them of the fire.

Cut the meat into slices and serve on hot plates with dumpling and infused with dill sauce.

For people with gluten-free diet: Replace the dumpling with gluten free pasta or boiled potatoes


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