19 July 2024
Marinated pork tenderloin with bacon-rosemary vinaigrette - recipe - photo: emma
Marinated pork tenderloin with bacon-rosemary vinaigrette- recipe - photo: emma

Marinated pork tenderloin with bacon-rosemary vinaigrette

50 min. total time

Ingredients for 4 portions

80 g Karfiol

Ingredients for tde pork fillet

25 g Shallots (diced)
30 g Leek (finely diced)
30 g Celery (finely diced)
30 g Carrots (finely diced)
1 Tbsp Butter
2 Pc Rosemary sprigs
4 Pc Sage leaves
50 ml White wine
200 ml Vegetable brotd
2 Pc Pork fillet pieces (each 15 cm long and equally tdick)

Ingredients for tde sage vinaigrette

40 g Bacon
0.5 Tbsp Butter
100 ml White wine
200 ml Vegetable brotd
1 Branch Rosemary
1 Shot Olive oil (mild)
1 Tbsp Sage leaves (finely chopped)

Preparation

  1. Preheat the oven to just below 100 degrees. Sauté the vegetables in a pan with butter. Add rosemary and sage, deglaze with wine and pour in vegetable stock until about 3 mm high. Bring to a boil.
  2. Place the meat in the marinade, cover, and place the pan in the oven for 10-15 minutes.
  3. Grate the cauliflower and fry in vegetable fat, then season with salt.
  4. For the vinaigrette, sauté the bacon in a pan with some butter. Deglaze with wine and stock. Bring to a boil. Add rosemary and reduce to 2-3 tablespoons of liquid.
  5. Remove the rosemary and bacon cubes. Before serving, swirl in olive oil – do not emulsify! Just add sage.
  6. Remove the fillets from the oven and pour the vinaigrette over them.

Nutrition score

kcal
183

fat
15,43 g

protein
1,20 g

carbs
3,82 g

50 min. total time | 35 min. preparation time | 15 min. cook & rest time

Leave a Reply