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🍽️ Tender Pork Tenderloin with Tart Rhubarb Vegetables

303 kcal · 30 min · 4 servings

Ingredients

• pork fillet 600 g
• salt pinch
• pepper, black ground pinch
• oil 3 tbsp
• white wine, dry 100 ml
• vegetable broth 250 ml
• rhubarb 300 g
• onions, red 1 pc.
• brown sugar 1 tbsp
• basil, fresh 20 g

Instructions

1. 1. Rinse the pork tenderloin under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the tenderloin evenly with salt and pepper.
4. 4. Heat two tablespoons of oil in a large pan over high heat.
5. 5. Fry the pork tenderloin on all sides for about five minutes until golden brown.
6. 6. Deglaze the meat with 50 milliliters of wine and 50 milliliters of broth.
7. 7. Reduce the heat and cover the pan.
8. 8. Let the meat cook for about 25 minutes.
9. 9. Wash the rhubarb thoroughly.
10. 10. Peel the rhubarb if necessary and cut it into small pieces.
11. 11. Halve the onion and peel it.
12. 12. Finely chop the onion.
13. 13. Heat one tablespoon of oil in a pot over high heat.
14. 14. Fry the rhubarb together with the onion for about two minutes.
15. 15. Deglaze the vegetables with the remaining wine and broth.
16. 16. Let the vegetables cook until soft over medium heat for about five minutes.
17. 17. Season the vegetables to taste with salt, pepper, and sugar.
18. 18. Wash the basil and pat it dry.
19. 19. Pluck the basil leaves from the stems.
20. 20. Finely chop the basil leaves.
21. 21. Remove the cooked pork tenderloin from the pan.
22. 22. Slice the tenderloin.
23. 23. Pour the pan juices into the rhubarb vegetable mixture.
24. 24. Mix the vegetables with the freshly chopped basil.
25. 25. Plate the pork tenderloin with the vegetables.

Nutrition per serving

• kcal: 303
• Protein: 34 g · Fett/Fat: 15 g · Carbs: 9 g