Roast Pork with Red Wine
Pork tenderloin marinated for four days in a red wine and vegetable marinade, then roasted and served with a thickened wine sauce.
Ingredients
| 1.5 kg | pork tenderloin | |
| 100 g | butter | |
| — | black pepper | |
| — | salt | |
| 1 | carrot (for the marinade) | |
| 1 | piece of celery | |
| 2 | parsley roots | |
| 1 cup | 240 ml | red wine |
| 1-2 tbsp | 15–30 ml | vinegar |
| 1-2 tbsp | 15–30 ml | flour |
| 10 | black peppercorns | |
| 2 | bay leaves | |
| 1 | onion | |
| — | allspice | |
| — | basil |
Instructions
Boil the carrot, celery and parsley roots in 1 litre of water. Remove the stock from the heat and add the wine, vinegar, spices and the finely chopped onion. Rub the meat with salt and ground black pepper, then pour the marinade over it. Keep it in a cold place for 4 days, turning it every day. After that, roast it in a deep dish with half of the strained marinade and the butter. Thicken the remaining marinade over low heat with the flour and lightly salt it. Slice the roasted meat into thin slices and pour the sauce over it.