← All recipes

🍽️ Tender Pork Loin in Red Wine Jus with Potatoes

421 kcal · 30 min · 4 servings

Ingredients

• 600 g Pork Loin (trimmed)
• 2 Onions
• 2 Red Bell Peppers
• 150 g Mushrooms
• 6 Sprigs Thyme
• Salt
• Pepper
• 2 tbsp Rapeseed Oil
• 1 tbsp Tomato Paste
• 250 ml Red Wine
• 250 ml Meat Broth
• 600 g waxy potatoes

Instructions

1. 1. Rinse the pork loin under running water and pat it completely dry with a kitchen towel.
2. 2. Peel the onions and cut them into small cubes.
3. 3. Remove the seeds and white pith from the bell peppers, wash them, and cut the flesh into bite-sized pieces.
4. 4. Clean the mushrooms and halve or quarter them depending on their size.
5. 5. Wash the thyme sprigs and shake them well to remove excess water.
6. 6. Season the pork loin generously with salt and black pepper.
7. 7. Heat some oil in a casserole dish over medium heat.
8. 8. Sear the pork loin on all sides until it has a brown crust.
9. 9. Remove the meat from the casserole dish and set it aside for now.
10. 10. Sauté the onion cubes in the remaining cooking juices in the casserole dish.
11. 11. Stir the tomato paste into the onions.
12. 12. Deglaze the mixture with half of the red wine.
13. 13. Let the liquid reduce slightly until it has decreased in volume.
14. 14. Pour in the remaining red wine.
15. 15. Add some meat broth.
16. 16. Place the pork loin back into the sauce.
17. 17. Cover the casserole dish and let the meat simmer on low heat for about one hour.
18. 18. Turn the pork loin occasionally during the cooking time.
19. 19. Add more broth if necessary to prevent the sauce from drying out.
20. 20. Add the pepper pieces, mushrooms, and thyme to the sauce during the last twenty minutes.
21. 21. Peel the potatoes and cut them into chunks.
22. 22. Boil the potato chunks in plenty of salted water for about twenty minutes until tender.
23. 23. Finally, season the sauce to taste with salt and pepper.
24. 24. Bring the sauce to a boil again briefly if necessary to thicken it.
25. 25. Slice the cooked pork loin into thick slices.
26. 26. Drain the boiled potatoes.
27. 27. Plate the meat with the sauce and potatoes and serve hot.

Nutrition per serving

• kcal: 421
• Protein: 40 g · Fett/Fat: 9 g · Carbs: 33 g