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Greek Pork Tenderloin with Figs in Red Wine Sauce
(0)
45 min
Under an hour
Gurkerl Küche
Zarte Medaillons vom heimischen Schweinslungenbraten, serviert mit einer aromatisch eingekochten Sauce aus kräftigem Rotwein, feinem Honig und süßen Feigen. Dazu knusprige Rosmarin-Erdäpfel direkt aus dem Backrohr. Ein elegantes Hauptgericht der modernen griechischen Küche mit besten Zutaten.
Ingredients
Preparation method
Rosemary Potatoes in the Oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Wash the potatoes thoroughly and cut them into bite-sized wedges. In a bowl, toss with 2 tbsp olive oil, freshly plucked rosemary needles, fine salt, and a pinch of pepper.
Spread the potatoes evenly on the baking sheet and bake in the preheated oven for approx. 30–35 minutes until golden brown and crispy, turning once halfway through.
Chef's tip
Allow the pork tenderloin to come to room temperature for approx. 20 minutes before preparation so the meat does not cool the pan when searing and stays wonderfully juicy.
For an especially velvety sauce, stir in the cold butter flakes only at the very end while swirling constantly over gentle heat (mount), and do not let the sauce boil afterward.
70 min
Under an hour
