Down to the Wire: Just $6,062 left to match to win our Challenge Grant. Your gift will still be doubled!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Schweinelendchen Barbara (Pork Tenderloin St. Barbara)

    INGREDIENTS

  • 1 lb. (450 g) pork tenderloin
  • salt and pepper
  • 2 Tbsp. butter
  • 1/2 lb. (250 g) apples, small
  • 1 c. (250 ml) dry white wine
  • 1 c. (250 ml) whipping cream
  • 4 tsp. cornstarch
  • 4 Tbsp. water
  • 2 tsp. horseradish
  • pinch of sugar
  • Details

  • Serves: 3 to 4 people
  • Prep Time: N/A
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: All
  • Origin: Germany

This is a recipe froma German cookbook entitled Der Lachende Feinschmecker (The Laughing Gourmet), published in 1979.

DIRECTIONS

Cut tenderloin in slices about 1/2-inch (2 cm) thick and salt and pepper generously. Melt butter in a saucepan, and fry the slices in the butter on both sides until nicely browned. Move from pan to serving plate and keep warm.

Peel apples, cut in half and core. Add the wine to the frying pan, add apple halves, cover and let simmer for 10 minutes. Remove apples and put on top of tenderloin slices.

Add the cream to the wine, stir well and slowly bring to a boil. Mix the cornstarch with 4 tablespoons of water and add to sauce. Boil for 1 minute. Add the horseradish and sugar. Taste and adjust seasoning with salt and pepper. Pour sauce over the tenderloin and apples and serve.

Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

The gift of orthodoxy: A mercy and a challenge to mercy November 26
Getting Marriage Right November 25
O Earthly Lord, vouchsafe to us high speed Internet. November 25
No 'Francis effect' in Strasbourg November 25
What Pope Francis told European Parliament, and what Pope John Paul II said November 25

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Europe seems 'elderly and haggard' CWN - November 25