🍽️ Mediterranean Pork Tenderloin in Marinade

Name: Mediterranean Pork Tenderloin in Marinade
Total time: 30 min
Yield: 4 servings
Ingredients: mixed vegetables 1 bunch; onions, yellow 1 pcs; thyme, fresh 20 g; pork fillet 600 g; vegetable broth 250 ml; sunflower oil 1 tbsp; salt pinch; pepper, black ground pinch; red wine, dry 100 ml; bay leaves, dried 1 pcs; soy sauce 2 tsp; balsamic vinegar, light 2 tsp; pine nuts 30 g; basil, fresh 40 g; vine tomatoes 300 g

418 kcal · 30 min · 4 servings

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Ingredients

mixed vegetables 1 bunch
onions, yellow 1 pcs
thyme, fresh 20 g
pork fillet 600 g
vegetable broth 250 ml
sunflower oil 1 tbsp
salt pinch
pepper, black ground pinch
red wine, dry 100 ml
bay leaves, dried 1 pcs
soy sauce 2 tsp
balsamic vinegar, light 2 tsp
pine nuts 30 g
basil, fresh 40 g
vine tomatoes 300 g

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Thoroughly wash the soup vegetables.
3. Peel the vegetables if necessary and cut them into small cubes.
4. Halve the onion, peel it, and cut it into quarters.
5. Rinse the thyme and shake it dry carefully.
6. Rinse the pork tenderloin and pat it dry with kitchen paper.
7. Prepare the vegetable broth if necessary.
8. Heat 1 tablespoon of oil in an ovenproof pan.
9. Sear the tenderloin on all sides for about 3 to 4 minutes.
10. Season the tenderloin with salt and pepper.
11. Deglaze the tenderloin with red wine and the broth.
12. Add the soup vegetables, the onion, the thyme, and the bay leaf.
13. Cook the dish covered in the oven for approximately 30 minutes.
14. Remove the tenderloin from the oven and let it cool down slightly.
15. Slice the tenderloin into very thin slices.
16. Take 150 milliliters of the roasting juices.
17. Season the juices with soy sauce, vinegar, salt, and pepper.
18. Let the tenderloin slices marinate in the sauce for 30 minutes.
19. Roast the pine nuts in a pan without fat for about 3 minutes.
20. Rinse the basil.
21. Pluck the basil leaves from the stems.
22. Finely chop the basil leaves.
23. Wash the tomatoes.
24. Remove the core from the tomatoes.
25. Cut the tomatoes into cubes.
26. Season the tomato cubes with salt and pepper.
27. Arrange the marinated tenderloin slices on tablespoons.
28. Serve the tenderloin together with the tomatoes and the basil.

Nutrition per serving

kcal: 418
Protein: 38 g · Fett/Fat: 22 g · Carbs: 14 g