60 min. total time
Ingredients for 4 portions
| 800 | g | Pork tenderloin |
| 250 | g | Mushrooms |
| 1 | pc | Onion |
| 3 | pc | Garlic cloves |
| 1 | tbsp | Cranberry jam |
| 2 | tbsp | Pork roast seasoning (tube) |
| 1 | tbsp | Marjoram |
| 2 | pc | Bay leaf |
| 0.5 | pc | Bouillon cube |
| 2 | tbsp | Creme fraiche |
| 0.125 | l | Red wine (dry) |
| 1 | tbsp | Oil for frying |
| 1 | pinch | Pepper |
| 1 | pinch | Salt |
Preparation
- Peel and chop onions and garlic for the pork loin roast with red wine and mushroom sauce. Clean and slice mushrooms.
- Cut meat into slices, season with salt and pepper, fry and keep warm. Fry onions and garlic in the meat juices, add mushrooms.
- Reduce the juice to one third, season with spices. Stir in red wine, 1/8 liter of water, bouillon cube, crème fraîche, and lingonberry jam.
- Place the meat in the sauce and simmer until tender. Remove the meat and then puree the sauce.
Nutrition score
324
9,33 g
51,41 g
11,92 g
60 min. total time | 30 min. preparation time | 30 min. cook & rest time
