Poached pork tenderloin with winter vegetables. You poach the pork tenderloin in delicious vegetable stock with wine and potato. Everything made in just one pot. A slim and easy recipe with a lot of flavors.
Most of the time I bake my pork tenderloin and occasionally I might prepare the meat in the oven or on the grill. But did you know that tenderloin is delicious as it is poached in a broth made of winter vegetables? No?
Then you should absolutely give it a try. By poaching the meat it gets a great taste, but also the winter vegetables benefit from all the flavors.
A delicious dish for cold winter days and a nice addition is that it is skinny too!
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Poached pork tenderlion with Winter vegetables
- 500 grams broccoli
- 1 carrot
- 1 kohlrabi
- 4 large potatoes
- 1 onion
- 2 tablespoons olive oil
- 150 ml red wine Merlot is a great choice
- 500 grams pork tenderloins
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Clean the broccoli and cut it into florets.
- Scrape the outside of the winter carrot and cut in half moons (approximately 3 mm thick)
- Peel the kohlrabi and cut into slices of about 1 x 1 inch, ¼ inch thick) (2 x 2 cm and 3 mm thick).
- Peel the potatoes and cut them into six.
- Chop the onion.
- Heat olive oil in a frying pan and caramelize the onions over low heat (about 20 minutes).
- Pour in the red wine and cook for 5 more minutes.
- Pour 2 liters of water into the pan and add the broccoli, carrot, and kohlrabi.
- Season with salt and pepper.
- Bring to a boil and check with a fork regularly which vegetables are almost done (you need to feel some resistance).
- Take those vegetables with a slotted spoon from the broth and store them in a separate bowl.
- After 30 minutes, add the potatoes and tenderloin and place it carefully in the stock (add water so the meat is covered with liquid).
- Remove after 12 minutes from the pork and wrap in aluminum foil (that way the meat becomes much juicier).
- Put the vegetables back in the stock and cook until the potatoes are tender.
- Cut the tenderloin into beautiful slices and put 2 - 3 slices on each plate. Add potato and some veggies and pour the broth on top for extra flavor.