Pork tenderloin with red wine sauce and vegetables

Pork tenderloin with red wine sauce and vegetables

4.4 28 ratings

Prep. 15min

Total 45min

4 portions

Ingredients

eschalots
30 g
red wine
150 g
carrots cut into sticks (1 cm x 7 cm)
300 g
pork tenderloin (500 g, approx. 6 cm)
1
salt
1 tsp
ground black pepper
½ tsp
water
130 g
Meat stock paste (refer to the recipe in The Basic Cookbook)
½ tsp
juniper berries (optional)
8
cherry jam
25 g
25 g red berry jam
unsalted butter
20 g
gluten free cornflour
1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 29 g

Calories 1047 kJ / 250 kcal

Fat 7 g

Fiber 2.5 g

Carbohydrates 11 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Fabulous Flavour on Every Level 72 Recipes
Australia and New Zealand

You might also like...

Sautéed mushrooms and zucchini with prosciutto

25min

Prawn tacos with avocado lime sauce

50min

Salmon fillets with buckwheat and asparagus

40min

Cauliflower risotto with brown butter prawns

45min

Pork and gravy with red wine cabbage

1 h 10min

No potato salad

20min

Vienna sausages with split pea soup

1 h 10min

Whole cauliflower with pea purée

40min

Turkey sloppy joes

40min

Mushroom-stuffed mushrooms

50min

Cabbage rolls

1 h 50min

Cauliflower hash browns with smoked salmon and sour cream

30min