Pork tenderloin diabolo

Name: Pork tenderloin diabolo
Prep time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 1 kg pork loin; 1 garlic; 1 red chilli pepper; 200 g carrots; 200 g celery; 2 tomatoes; 1 onion; a little pepper; 1 tsp salt; 1 tbsp peanut oil; 2 dl white wine

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 tbsp peanut oil

1 kg pork loin

1 tsp salt

a little pepper

Vegetables/sauce

1 onion, cut into pieces

200 g carrots, cut into pieces

200 g celery, cut into pieces

2 dl white wine

2 tomatoes, cut into pieces

1 garlic clove, pressed

1 red chilli pepper, cut into rings, deseeded

Roast in the oven

salt and pepper to taste

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How it's done

Meat

Heat the oil in a roaster. Season the meat and brown all over for approx. 3 mins., reduce the heat.

Vegetables/sauce

Add the onion, carrots and celery and fry for approx. 2 mins., pour in the wine, bring to the boil. Add the tomatoes, garlic and chilli pepper.

Roast in the oven

Cover and roast for approx. 1 hr. in the bottom half of an oven preheated to 200°C.

To serve, carve the meat. Puree the vegetables with the juices. Season the sauce and serve with the meat.

Good to know

Serve with:	baked or roast potatoes.

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«Pork tenderloin diabolo»

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4 people

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