Pork Tenderloin with Red Wine Sauce and Potatoes

Ingredients

• 600 g pork tenderloin (trimmed)
• 2 onions
• 2 red bell peppers
• 150 g Mushrooms
• 6 sprigs Thyme
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 1 tbsp Tomato Paste
• 250 ml red wine
• 250 ml meat broth
• 600 g waxy potatoes

Instructions

1. 1.

   Wash and pat the pork tenderloin dry. Peel and dice the onions. Clean, halve, seed, wash, and chop the bell peppers. Clean the mushrooms and cut them in half or quarters depending on size. Wash the thyme and shake off excess water.

2. 2.

   Season the pork with salt and pepper. In a roasting pan, heat oil over medium heat and brown the pork all around. Remove it and sauté the onions in the drippings. Stir in tomato paste and deglaze with half of the red wine. Reduce, then add the remaining wine. Add some broth and place the pork back into the sauce. Cover and simmer gently for about 1 hour, turning occasionally and adding more broth if needed. Add the peppers, mushrooms, and thyme during the last 20 minutes.

3. 3.

   Meanwhile, peel the potatoes, cut them into pieces, and boil in plenty of salted water for about 20 minutes.

4. 4.

   Taste the sauce, reduce further if desired, and serve with sliced pork tenderloin and drained potatoes on a plate.