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Ingredients
- 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 (optional)
-
25
g cherry jam
or 25 g red berry jam - 20 g unsalted butter
- 1 tsp cornflour
- Nutrition
- per 1 portion
- Calories
- 1047 kJ / 250 kcal
- Protein
- 29 g
- Carbohydrates
- 11 g
- Fat
- 7 g
- Fibre
- 2.5 g
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