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Pork tenderloin with red wine sauce and vegetables

Pork tenderloin with red wine sauce and vegetables
4.3 31 valutazioni
Prep. 15min
Totale 45min
4 portions
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Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 29 g
Calorie 1047 kJ / 250 kcal
Grassi 7 g
Fibre 2.5 g
Carboidrati 11 g

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Presente anche in

Fabulous Flavour on Every Level 72 ricette
Australia e Nuova Zelanda

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