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Pork tenderloin in red wine sauce with pink peppercorn
🥘😋 With an intense, rich, and sophisticated flavor, prepare a pork tenderloin in a red wine sauce with TERANA pink peppercorn for this Valentine's Day:
Serving size 4
Preparation time 30 min
Ingredients
Preparation
- 2 pork tenderloin medallions - 1 medium onion, chopped - 1 carrot, chopped - 1 garlic clove, minced - 1 glass of dry red wine - 250 ml of beef broth - 1 bay leaf - 1 teaspoon of TERANA pink peppercorns - 2 tablespoons of extra virgin olive oil - Salt and TERANA ground black pepper to taste - Butter (optional)
1. Season the sirloin medallions with salt and pepper. Heat a frying pan with olive oil over high heat and sear the sirloins on all sides until golden brown. Remove and set aside.
2. In the same pan, add the onion, carrot, and garlic. Sauté until tender and golden brown.
3. Pour the red wine into the pan and scrape the bottom with a wooden spoon to release the meat's juices. Let the wine reduce by half.
4. Add the beef broth, bay leaf, and TERANA pink peppercorn. Bring to a boil and reduce heat. Simmer for about 15-20 minutes, or until the sauce has thickened.
5. Return the sirloin medallions to the sauce and cook over low heat for another 5-7 minutes, or until cooked to your liking.
6. Remove the medallions from the sauce and place them on plates. Strain the sauce to remove the spices and serve over the sirloin. If desired, add a knob of butter to the sauce for extra creaminess.
This sirloin is perfect with mashed potatoes, roasted potatoes, steamed vegetables, or a fresh salad.