Quick Wintry Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 250 ml meat stock
- 250 ml red wine, dry
- 4 tablespoon balsamic vinegar
- 5 medium shallot (s)
- 2 bay leaves
- 3 clove (s)
- 1 bulb garlic, fresh
- 2 sprigs thyme, fresh
- 1 ½ tablespoon plum jam
- some salt and pepper
- some oil
- cornstarch
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop shallots. Wash the pork tenderloin, pat dry and season with salt and pepper. Briefly sear the pork fillet on all sides with a little oil. Halve the fresh garlic crosswise and add the top part whole to the pan. Add sprigs of thyme. If the pork tenderloin is a nice color, take it (incl. Tyhmian and garlic) out of the pan and cover it in the preheated oven at 120 ° C for approx. 20 minutes.
- Add shallots to the pan in which the pork tenderloin was fried. Add the balsamic vinegar and let it boil down (goes very quickly). Now add the red wine, the cloves and the bay leaves and simmer for about 8-10 minutes. Then pour in the meat stock and let it simmer again. In between, you can taste whether the sauce already has a Christmas / winter touch. Pass the sauce through a sieve (if you like to eat the shallots, you can of course leave them in the sauce, but you can definitely remove the cloves and bay leaves from the sauce). The sauce is now seasoned with the plum jam, salt and pepper and, if necessary, bound with a little cornstarch.
- Take the pork fillet out of the oven and cut it open.
- I prepared this dish in the morning (for the evening) and let the fillet steep in the sauce. However, there is a risk that the fillet will become a little dry. Is quick and tastes sophisticated. For example, spaetzle go well with it.
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