Pork Tenderloin with Strong Sauce and Shallots

For the pork tenderloin, first prepare everything for the sauce so that the ingredients can be gradually added to the pan.

Remove the meat from the refrigerator, wash, pat dry, if necessary still parry. Use the scraps for the sauce. For this purpose, use only the middle piece, which should be about the same thickness.

Wash and dry the parsley, rosemary and thyme, if necessary select them. Onion and shallots, peel – halve the shallots, cut the red onion into rough cubes.

Peel and halve the garlic clove, press the peppercorns with a flat back of the knife. The chili pepper, wash, divide, remove the seeds, remove the blossom end.

Prepare the red wine, port, possibly some more water, and the butter. Warm the red wine slightly. Heat a saucepan, melt the butter.

If some has fallen off from the paring, add it to the butter. Saute the red onion until translucent, sprinkle with sugar and let it caramelize. Deglaze with port wine, let it boil down.

Now add the red wine, cranberry jam, granberries , peppercorns, herbs and garlic. Let simmer, not too much liquid should evaporate.

In the meantime, prepare the meat. To do this, place the slices of ham on a piece of cling film, fold over each other, sprinkle with ground green pepper and fleur de sel.

Preheat the oven to 100 degrees. Place a large plate under the grill.

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