Pork Tenderloin in Red Wine Jus
with roasted pumpkin & chive mash- Zwaveldioxide en sulfiet
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Jus is a French sauce made by reducing meat juices with stock, wine, or aromatics. It’s lighter than gravy, rich in flavour, and perfect for enhancing roasted or grilled dishes.
Ingredients
200 g
Potatoes
½ piece
Apple
150 g
Diced pumpkin
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
½ piece
Onion
½ piece
Garlic
40 milliliters
Red wine
(Contains: Zwaveldioxide en sulfiet)
0.17 sachet(s)
Dried thyme
5 g
Fresh chives
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
75 milliliters
Low sodium beef stock
½ teaspoon
Mustard
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Flour
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C and prepare the stock. Wash or peel the potatoes and cut into rough pieces, then transfer to a pot or saucepan. Cover with water and add a generous pinch of salt, then boil for 12 - 15 minutes until done, then drain and set aside, covered.
Meanwhile, wash or peel the apple, then remove the core and cut into wedges. Transfer the apple wedges to a bowl along with the diced pumpkin and drizzle with the olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet, leaving enough space to add the pork tenderloin later. Roast in the oven for 5 - 10 minutes.
Melt two thirds of the butter in a frying pan over high heat. Season the pork tenderloin with salt and pepper, then sear for 3 - 4 minutes until evenly browned. Meanwhile, slice the onion into half rings and crush or mince the garlic. Transfer the pork to a small oven dish and roast in the oven for 10 - 15 minutes alongside the apple and pumpkin.
In the same frying pan, melt the rest of the butter over medium heat. Fry the onion with the garlic for 3 - 4 minutes, then add the red wine and the thyme. Bring to the boil and allow to simmer gently for 2 - 3 minutes, then add the stock and the flour. Bring back up to the boil and allow to gently reduce until serving. Season to taste with pepper.
Mash the potatoes with the mustard and a splash of milk, then season generously with salt and pepper. Finely chop the chives and stir half of them into the mash.
Serve the mash on plates with the pork tenderloin alongside. Top the pork with the red wine jus. Serve with the roasted vegetables and garnish with the rest of the chives.
Did you know... vitamin A boosts our vision in poorly lit or dark settings and it's also good for skin, hair and nails. Just 200g of pumpkin provides half the RDA of vitamin A.
