Recipe Instructions:
Ingredients:
1.5 kg Pork tenderloin
0.005 kg Kotanyi roasted potatoes
2.3 kg Tuscan vegetable mix
1.5 kg Veal bones
0.2 kg Julienne mix (mixed vegetables cut into thin strips)33% carrots and 66% celery
0.01 kg Salt
0.001 kg Ground white pepper
0.2 liters Red wine
0.15 kg Butter fat (e.g., Debic)
0.002 kg Kotanyi Italian herbs
0.5 kg Frozen diced onions
Instructions:
Preheat the Oven:
Preheat your oven to the recommended temperature for roasting.
Prepare the Pork Tenderloin:
Season the pork tenderloin with salt and ground white pepper, rubbing the seasoning evenly over the surface.
Place the seasoned pork tenderloin in a roasting pan.
Roast the Pork Tenderloin:
Roast the pork tenderloin in the preheated oven until it's cooked through and golden brown. Use a meat thermometer to ensure it's cooked to the proper internal temperature.
Prepare the Roasted Potatoes:
Follow the instructions on the Kotanyi roasted potatoes package to prepare them.
Prepare the Tuscan Vegetable Mix:
In a separate roasting pan, spread out the Tuscan vegetable mix.
Toss the vegetables with a drizzle of olive oil, salt, and Italian herbs. Roast them in the oven until they're tender and lightly caramelized.
Make the Red Wine Sauce:
In a saucepan, heat the butter fat over medium heat.
Add the frozen diced onions and cook until they are softened and translucent.
Pour in the red wine and simmer the sauce until it's reduced by half. Season with salt and pepper to taste.
Serve:
Once the pork tenderloin is cooked, let it rest for a few minutes before slicing.
Serve the sliced pork tenderloin with the roasted potatoes, Tuscan vegetables, and red wine sauce.
Enjoy your Roasted Pork Tenderloin with Potatoes, Tuscan Vegetables, and Red Wine Sauce!
