Dispositivos y accesorios
Pork tenderloin with red wine sauce and vegetables
Prep. 15min
Total 45min
4 portions
Ingredientes
-
eschalots30 g
-
red wine150 g
-
carrots cut into sticks (1 cm x 7 cm)300 g
-
pork tenderloin (500 g, approx. 6 cm)1
-
salt1 tsp
-
ground black pepper½ tsp
-
water130 g
-
Meat stock paste (refer to the recipe in The Basic Cookbook)½ tsp
-
juniper berries (opcional)8
-
25 g red berry jamcherry jam25 g
-
unsalted butter20 g
-
gluten free cornflour1 tsp
Dificultad
fácil
Inf. nutricional por 1 portion
Proteína
29 g
Calorías
1047 kJ /
250 kcal
Grasa
7 g
Fibra
2.5 g
Carbohidratos
11 g
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Australia y Nueva Zelanda
Australia y Nueva Zelanda
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