Pork tenderloin with red wine sauce and vegetables

Pork tenderloin with red wine sauce and vegetables

4.2 5 évaluations

Prép. 15min

Total 45min

4 portions

Ingrédients

shallot peeled
30 g
red wine
150 g
carrots cut in sticks (1 cm x 7 cm)
300 g
pork tenderloin (500 g, approx. Ø 6 cm)
1
salt
1 tsp
ground black pepper
½ tsp
water
130 g
meat stock paste, homemade
½ tsp
½ meat stock cube (for 0.5 l)
juniper berries (optionnel)
8
cherry jam
25 g
25 g red berry jam
butter
20 g
cornstarch
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
Suisse

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