Ingredients
- 1 shallot
- 2 vs. soup olive oil
- 1 garlic
- 1 vs. soup pure sea buckthorn juice 100%
- 1 vs. soup Honey
- 1 vs. soup flour
- 1/2 cup chicken broth
- 1/2 cup cream
- Salt and pepper
- Pork fillet
Instructions
- Preheat the oven to 350°F
- In a measuring cup, combine the chicken broth, sea buckthorn juice, and honey. Set aside.
- In an oven-safe pan, sear the pork fillets with olive oil. Set aside.
- Cook the shallot and garlic for about 2 minutes.
- Add the flour and a little olive oil if it's too dry.
- Deglaze with the chicken broth mixture and mix well. Add the cream.
- Return the pork tenderloin to the pan and bake for 12-18 minutes depending on the size of your pork tenderloins.