Daube on pork tenderloin

Ingredients for Daube on pork tenderloin

Instructions for Daube on pork tenderloin

To prepare the Daube on pork tenderloin recipe, please follow these instructions:

Place the meat in a bowl that holds approx. 3 liters. Clean all the vegetables for marinade, cut into smaller pieces and put them at the meat. Add spice bouquet and pepper grains and pour red wine at. Put plastic film over the bowl and place it in a refrigerator for approx. 1 day. Turn back The meat after half the time.

Remove the meat and dry it with a roll of paper. Cut the bacon into thin strips. Clean the vegetables, cut the carrots into long narrow beams, the bulbs in large tern, the bell peel in transverse cuttings, approx. 2 cm wide, tomatoes in quarters and garlic cloves. Wash the orange and shred the yellow peel with a potato peeler.

Heat the oil in a frying pan and turn the bacon. Add the meat and brown it well on all sides. Take the meat, add vegetables and orange peel to the saucepan and simmer for a couple of minutes. Put the meat back in the pan. Add sour marinade and balsamic vinegar and bring to a boil without lid. Put the lid on and let the daub boil for quite a little heat for 11/2 - 13/4 hours until the meat is tender and release the leg.

Take the top and the orange peel, cook the green with a little light and cook with a sauce peel. Season the sauce with salt and pepper.