Pork tenderloin diabolo

Pork tenderloin diabolo

Total: 1 hr 20 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / people: 440 kcal
, Fat: 17 g
, Carbohydrate: 8 g
, Protein: 59 g


4 people


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:

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1 tbsp peanut oil
1 kg pork loin
1 tsp salt
a little pepper


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

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


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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