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Pork tenderloin with red wine sauce and vegetables
TM6 TM5

Pork tenderloin with red wine sauce and vegetables
4.4 ( 23 avaliações )
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Ingredientes

  • 30 g eschalots
  • 150 g red wine
  • 300 g carrots cut into sticks (1 cm x 7 cm)
  • 1 pork tenderloin (500 g, approx. 6 cm)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 130 g water
  • ½ tsp Meat stock paste (refer to the recipe in The Basic Cookbook)
  • 8 juniper berries (opcional)
  • 25 g cherry jam
    ou 25 g red berry jam
  • 20 g unsalted butter
  • 1 tsp cornflour
Nutrição
por 1 portion
Energia
250 kcal / 1047 kJ
Proteína
29 g
Gordura
7 g
Hidratos de carbono
11 g
Fibra
2.5 g

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