Pork tenderloin with vanilla-madeira sauce

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash bones and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the bones for 10-15 minutes until golden brown. In the meantime, peel and wash the carrots and cut them roughly into pieces. Clean, wash and quarter the tomatoes. Peel onions and garlic and cut them roughly into pieces. Clean, wash and halve the mushrooms. Put the prepared ingredients and tomato paste into the roaster and continue roasting for about 5 minutes. Deglaze with red wine and Madeira.

2. 2

   Add laurel, cloves, peppercorns and juniper and fill up with about 400 ml water. Let simmer under low heat for about 1 1/2-2 hours. Fill up with water occasionally. In the meantime, wash the meat and pat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Sauté the meat briefly all around, remove. Place on a baking tray and cook in a preheated oven (electric range: 80 °C/ convection oven: not suitable/ gas: not suitable) for 1 1/4-1 1/2 hours (check the core temperature with a roast thermometer after 45 minutes if necessary. This should be 65-70 °C). About 40 minutes before the end of the cooking time, pour the sauce through a sieve into a pot. Pour approx. 300 ml of water over the sieve, over the pot and squeeze out the remaining residue with a spoon. Cut the vanilla pod in half lengthwise and scrape out the pulp. Add the pod and pulp to the sauce. Bring the sauce to the boil and reduce for 10-15 minutes over medium heat. In the meantime, peel and wash the kohlrabi, cut them in half crosswise and cut them into thin slices. Clean the Romanesco and cut into small florets. Cook the kohlrabi and Romanesco in boiling salted water for 5-7 minutes until al dente. Mix the starch with a little water until smooth, thicken the sauce with it until creamy.

3. 3

   About 40 minutes before the end of the cooking time, pour the sauce through a sieve into a pot. Pour approx. 300 ml of water over the sieve, over the pot and squeeze out the remaining residue with a spoon. Cut the vanilla pod in half lengthwise and scrape out the pulp. Add the pod and pulp to the sauce. Bring the sauce to the boil and reduce for 10-15 minutes over medium heat. In the meantime, peel and wash the kohlrabi, cut them in half crosswise and cut them into thin slices. Clean the Romanesco and cut into small florets. Cook the kohlrabi and Romanesco in boiling salted water for 5-7 minutes until al dente. Mix the starch with a little water until smooth, thicken the sauce with it until creamy. Season to taste with salt, pepper and sugar. Melt 2 tablespoons of butter in a saucepan. Take the vegetables out of the water and swivel them in the butter. Dust vegetables with 1-2 teaspoons of flour and sauté. Add 100 ml cooking water from the vegetables while stirring, season to taste with salt, pepper and sugar. Melt 1 tablespoon of butter in a pan. Heat up the spaetzle according to the instructions on the packet for 2 minutes. Season to taste with salt and pepper. Remove meat, cut open and arrange on preheated plates with sauce, vegetables and spaetzle

4. 4

   Season to taste with salt, pepper and sugar. Melt 2 tablespoons of butter in a saucepan. Take the vegetables out of the water and swivel them in the butter. Dust vegetables with 1-2 teaspoons of flour and sauté. Add 100 ml cooking water from the vegetables while stirring, season to taste with salt, pepper and sugar. Melt 1 tablespoon of butter in a pan. Heat up the spaetzle according to the instructions on the packet for 2 minutes. Season to taste with salt and pepper. Remove meat, cut open and arrange on preheated plates with sauce, vegetables and spaetzle

5. 5

   The remaining sauce can be frozen for the next festive occasion

Nutrition Facts

KCAL
730 kcal

CARBS
63 g

FATS
15 g

PROTEINS
58 g