Pork Tenderloin with Vegetables on Wild Garlic and Cheese Sauce

For the pork tenderloin with vegetables on wild garlic cheese sauce, cut the vegetables into thin strips. Cut the mushrooms into thin slices and finely chop the onion.

Cut the pork tenderloin into 8 pieces, season with salt and pepper and wrap with pancetta. Salt and pepper the vegetables with mushrooms and fry them a little in some butter.

Add some vegetable soup and steam until firm to the bite. In the meantime, sauté the chopped onion in butter, dust with a little flour, pour in vegetable soup and simmer a little.

Chop the wild garlic into small pieces and add it with the herb cream cheese and whipped cream. Puree the sauce with a blender or smoothie.

Fry the pork fillets in a little oil on both sides and bake in the preheated oven at approx. 170 degrees convection oven for 4-6 minutes.

Bring the wild garlic cheese sauce to the boil again, arrange on plates, place the vegetables on top and place 2 pieces of pork fillet on each.

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