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Pork tenderloin with red wine sauce and vegetables

Pork tenderloin with red wine sauce and vegetables
4.4 27 évaluations
Prép. 15min
Total 45min
4 portions
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Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Protides 29 g
Calories 1047 kJ / 250 kcal
Lipides 7 g
Fibre 2.5 g
Glucides 11 g

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Également présenté dans

Fabulous Flavour on Every Level 72 Recettes
Australie et Nouvelle-Zélande

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