Pork tenderloin with red wine sauce and vegetables

Pork tenderloin with red wine sauce and vegetables

4.1 34 ratings

Prep. 15 min

Total 45 min

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

Energy 1047 kJ / 250 kcal

Fat 7 g

Fibre 2.5 g

Carbohydrates 11 g

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Australia and New Zealand

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