
Devices & Accessories
Pork tenderloin with red wine sauce and vegetables
Prep. 15min
Total 45min
4 portions
Ingredients
-
eschalots30 g
-
red wine150 g
-
carrots cut into sticks (1 cm x 7 cm)300 g
-
pork tenderloin (500 g, approx. 6 cm)1
-
salt1 tsp
-
ground black pepper½ tsp
-
water130 g
-
Meat stock paste (refer to the recipe in The Basic Cookbook)½ tsp
-
juniper berries (optional)8
-
cherry jam25 g
-
unsalted butter20 g
-
cornflour1 tsp
Nutrition per 1 portion
Calories
250 kcal /
1047 kJ
Protein
29 g
Fat
7 g
Carbohydrates
11 g
Fiber
2.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Fabulous Flavour on Every Level
72 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Pocket roast beef with seeded mustard sauce
1 h 30min
Lamb fillets with pink peppercorn sauce
30min
Beef Burgundy
1 h 45min
Chicken cacciatore
50min
Beef stroganoff
35min
Chicken with creamy vegetable sauce
35min
Chicken with sparkling wine cream sauce
1 h 5min
Pork fillet with mustard
35min
Pork and gravy with red wine cabbage
1 h 10min
Pork in creamy Marsala wine sauce
25min
Beef "Burgundy"
40min
Beef spezzatino
1 h 45min