Ingredients for 4 people:
2 tablespoons coffee beans
1 tablespoon coarse sea salt
1 tablespoon pink pepper berries
1 bay leaf
500 g pork tenderloin
3 onions
2 tablespoons oil
salt
pepper
50 ml port wine
1 small sprig of bay leaf
1 heaped tablespoon dark sauce thickener
4 - 6 tablespoons of whipped cream
Preparation:
1. Pound coffee beans, sea salt, pink pepper berries and 1 coarsely chopped bay leaf in a mortar. Wash pork tenderloin and pat dry. Peel onions, chop coarsely.
2. Brown meat in hot oil on all sides. Season with salt and pepper. Remove meat from pan and roll in coffee mixture. Deglaze pan with port wine and 400 ml water, bring to the boil briefly.
3. Place pork tenderloin, onion cubes and bay leaf in an ovenproof dish, press remaining coffee mixture onto meat. Add the roast stock and cook in a preheated oven (E - oven: 175°C/ gas: level 2) for approx. 25 minutes.
4. Wrap the meat in aluminum foil and let it rest for a short time. Meanwhile, pour stock through a sieve, bring to the boil briefly. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper, refine with cream. Cut fillet into slices. Serve with tortellini.
Preparation time approx. 30 minutes (without waiting time)
Nutritional values per serving approx.:
Calories: 296
joules: 1241
Protein: 29 g
Fat: 15,2 g
Carbohydrates: 7 g
(FoodCentrale by ddp images)
