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Schweinefilet mit Kellerbierjus, cremiger Riebelpolenta, Blattspinat und Senfkaviar © Angela Lamprecht / Vorarlberg Tourismus
Simple food made sophisticated

Pork tenderloin with beer jus, Riebel polenta, spinach and mustard caviar

Denise Amann serves up delicate pink slices of meat as a light dish with fresh spinach.

Pork tenderloin with beer jus, Riebel polenta, spinach and mustard caviar

  • Ingredients for 4 people
    Pork tenderloin:
    600g pork tenderloin

    1 yellow and 1 orange carrot
    1 onion, quartered
    1 garlic clove, crushed
    1 leek
    1 stick of celery
    a few coarse peppercorns
    150ml milk
    150ml cream
    2 tbsp. butter
    1 pinch of nutmeg
    150g coarse Riebel corn semolina

    Beer jus:
    200g butter
    140g flour
    5kg pork bones
    1 handful diced celery
    2 finely chopped carrots
    5 onions
    6 whole garlic cloves
    4 tbsp tomato purée
    2L beer (Kellerbier)
    13L water (better veal stock)
    2 bay leaves
    1 bunch of thyme
    1/2 bunch rosemary
    20 peppercorns
    1 dash of balsamic vinegar

    Leaf spinach:
    600g spinach
    1 small chopped onion
    1 finely chopped garlic clove

    Mustard caviar:
    100g light mustard seeds
    1 tbsp raw sugar
    1 tbsp honey
    1 dash of cider vinegar
    1/2 tsp salt
    cloudy apple juice

  • Preparation
    Pork tenderloin:
    Remove the silver skin from the meat and cut it into 4 portions.
    Preheat the oven to 160°C.
    Pepper the pork, brown in oil, place in the oven for around 10 minutes. It should still have a little give when pressed.
    Remove from the oven, cut each piece into thirds. It should still be pink in the middle.

    First, make a vegetable stock from carrots, onions, crushed garlic clove, leek, celery, peppercorns and water (simmer everything for 30 minutes).
    Strain, boil 300ml of it with milk, cream, butter and a good pinch of nutmeg.
    Stir in the Riebel semolina and simmer until the polenta thickens, add a little vegetable stock if necessary.

    Beer jus:
    First, make the (dark) roux:
    Melt the butter and stir in the flour. Gently cook, stirring constantly, until it turns the colour of a caffe latte.
    Remove from the heat and decant.
    NOTE: only add to the sauce once cooled, otherwise it will coagulate.

    Roast the pork bones for around 15 minutes at 230°C until they have browned. Then add the diced celery, carrots, onions and garlic cloves. Roast again until the vegetables have coloured.
    Decant everything into pot, turn on the heat, briefly fry the tomato purée with everything, add the beer and bring to a boil.
    Make up to 15L with water (preferably veal stock).
    Add bay leaves, thyme, rosemary and peppercorns and reduce down to 4L.
    Strain, reduce to 2L then thicken with the dark roux.
    Simmer gently for another 10 minutes so the roux flavour cooks out.
    Season with salt and a dash of balsamic vinegar.

    Leaf spinach:
    Wash the spinach, remove any large stalks.
    Gently fry the onion until translucent, add 1 finely chopped garlic clove, fry briefly.
    Add the spinach, stir and cover.
    Remove from the heat when it has all wilted.
    Season with salt and pepper.

    Mustard caviar:
    Place the mustard seeds, raw sugar, honey, cider vinegar and salt into a pan. Add cloudy apple juice up to 1cm above the seeds.
    Gently simmer until everything has thickened.
    Bottle it and, preferably, let it stand for 2-3 days before use.

    Recipe: Denise Amann, mizzigreen restaurant, Frastanz
    Local producers:
    Pork tenderloin – Erwin Mennel, Möggers
    Beer jus – Brauerei Frastanz
    Spinach – Wegwarte, Koblach
    Riebel polenta - Biohof Ruth Grabher, Josef Stark, Nofels

  • Note
    Alternatively, if time is an issue, you can use a dark gravy (high-quality finished product) instead of the beer jus.

Sud für die Zubereitung des cremigen Riebelpolentas © Angela Lamprecht / Vorarlberg Tourismus
Schweinefilet salzen © Angela Lamprecht / Vorarlberg Tourismus

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