Pork Tenderloin in Hunter's Sauce (Vadas)
Pork Tenderloin in Hunter's Sauce (Vadas) is a true Hungarian classic, a staple on festive tables. The harmonious combination of the rich vegetable sauce and the tender pork tenderloin makes every bite special. We recommend this recipe not only to lovers of tradition, but to everyone who wants to taste one of the most delicious masterpieces of Hungarian cuisine.
Ingredients for this recipe
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Preparation Steps
1
Trim the silver skin from the pork tenderloin and cut it into medallions. Season generously with salt and pepper, then let it rest for 10 minutes.
2
Peel all the vegetables and cut them into small, even-sized pieces. Finely chop the onion and garlic.
3
Heat the oil in a large skillet over medium-high heat. Sear the pork tenderloin medallions on both sides until golden brown. Remove from the skillet and set aside.
4
In the same skillet, sauté the onion and garlic until softened. Add the carrots, parsnip, and celeriac. Cook for 10-15 minutes, or until the vegetables are tender.
5
Sprinkle the flour over the vegetables and stir well to combine. Pour in 300 ml of water and cook, stirring constantly, until the sauce has thickened.
6
Use an immersion blender or transfer the sauce to a regular blender and puree until smooth. Stir in the sour cream, mustard, and lemon juice. Season to taste with salt and pepper.
7
Return the pork tenderloin to the sauce and simmer over low heat for another 10-15 minutes, allowing the flavors to meld.
8
Serve the pork tenderloin in hunter's sauce with boiled bread dumplings or mashed potatoes. Garnish with fresh parsley.
