Pork tenderloin in red wine sauce
easy
45 mins
45 mins
Ingredients
- 2 Pork fillets (approx. 350 g each)
- 100 g Shallots or small onions
- 3-4 Tbsp Sour cherries (glass)
- 3-4 Stem(s) Thyme
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Romamesco cabbage or broccoli
- 200 ml Meat broth (instant)
- 100 ml dry red wine
- 1 TEASPOON Cornstarch
- 1-2 TABLESPOONS Vinegar (e.g. balsamic vinegar)
- 40 g Walnut kernels
- 7-10 Tbsp Thyme
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat and dab dry. Peel, halve or quarter the shallots. Drain the cherries. Measure out 100 ml juice. Wash, pluck and finely chop the thyme
- 2
Heat the oil. Brown the fillets in it all around. Then fry over medium heat while turning for about 15 minutes. Season with salt and pepper. Add the shallots after 10 minutes and fry them.
- 3
Clean and wash the Romanesco and divide into small florets. Cook in boiling salted water for 6-8 minutes. Drain. Remove the meat and wrap it in aluminium foil. Deglaze the meat with stock, wine and juice. Add thyme, boil down over high heat for about 3 minutes. Stir starch with 2 tablespoons of water until smooth, thicken stock. Add cherries and bring to the boil. Season to taste with salt, pepper and vinegar.
- 4
Deglaze the meat with stock, wine and juice. Add thyme, boil down over high heat for about 3 minutes. Stir starch with 2 tablespoons of water until smooth, thicken stock. Add cherries and bring to the boil. Season to taste with salt, pepper and vinegar. Arrange everything and serve sprinkled with chopped walnuts and thyme
Nutrition Facts
420 kcal
18 g
15 g
45 g
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