Pork tenderloin with red wine sauce and vegetables

Pork tenderloin with red wine sauce and vegetables

4.4 27 avaliações

Preparação 15min

Total 45min

4 portions

Ingredientes

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 (opcional)
8
cherry jam
25 g
25 g red berry jam
unsalted butter
20 g
gluten free cornflour
1 tsp

Dificuldade

fácil

Nutrição por 1 portion

Proteína 29 g

Energia 1047 kJ / 250 kcal

Gordura 7 g

Fibra 2.5 g

Hidratos de carbono 11 g

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Também apresentado em

Fabulous Flavour on Every Level 72 Receitas
Austrália e Nova Zelândia

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