How to make it

  • Pare all skin
  • and any excess fat off tenderloin(s),
  • cut into about thumb-long pieces.
  • Melt butter in skillet,
  • put freshly ground pepper and salt on meat,
  • brown meat on all sides,
  • remove from pan.
  • Sauté cubed onions in skillet until golden brown,
  • add meat,
  • stir.
  • Turn down heat.
  • Add lemon juice
  • vermouth,
  • cover skillet with lid,
  • et simmer for about 5 minutes.
  • Add cream,
  • brown gravy paste,
  • stir
  • (you may at this point stir about 1 TBSP starch into cream, then adding it to skillet), stir.
  • Season to taste,
  • cover with lid.
  • Keep on lowest setting until pink on inside
  • (about another 5 – 10 minutes depending on thickness of tenderloin).
  • Remove lid,
  • add drained green pepper corns,
  • stir .
  • serve with noodles or crusty French bread and
  • either tomato
  • or other kind of salad.
  • Instead of the green pepper corns I have also used pink or the very colourful ones, but I still like the green best.
  • You may also want to use whiskey, cognac or other alcohol and light it – this varies the taste.

Reviews & Comments 6

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  • lunasea 7 years ago
    Oh my - how lovely this sounds. I can't wait to try it. Thank you!
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  • cookingforfun 7 years ago
    a keeper for sure
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  • kochhexe 7 years ago
    as i don't know how to change my recipe, please note that i ought to have written : very, very dry vermouth - not martini. i do, of course, drink that before the meal :-)
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  • berenzvideodotcom 7 years ago
    I think you mean Martini Vermouth? The martini cocktail is what you drink while making this correct? Pork and alcohol can't go wrong.
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  • kochhexe 7 years ago
    thank you, it did take me a while to remember and put down the approx. quantities :-). but i will keep on trying.
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    " It was excellent "
    pleclare ate it and said...
    This looks wonderful Thanks for posting! You did a great job.
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