Pork Tenderloin in Rosemary-Red wine Sauce and Roast Potatoes

One of my favorite dishes.



Pork Tenderloin in Rosemary-Red wine Sauce and Roast Potatoes

Ingredients:

1 tenderloin
1 onion
rosemary
olive oil
salt
pepper
1/4 l red wine (or more, depends on how much you drink during cooking)
butter
cornflour
water
1/2 kg potatoes

Instructions:

Cut finger thick pieces from the tenderloin, salt and pepper the pieces. Mix them with some olive oil and the rosemary. Leave it for some hours in the fridge.
Cook the potatoes with salt water. When they are finished, peel them and slice them.
Roast the tenderloin on both sides in a pan with butter for about 5 minute. Put them in some tin foil and let it rest in a 60°C preheated oven.
Chop the onion and braise it lightly in some butter till lightly brown. Deglaze them with the red wine and water. Add salt and pepper and let the sauce simmer for 10-15 minutes.
Put the sauce through a sieve, so that there is no onion left. Pour it back in the pan. Taste it. Mix some water with cornflour and thicken the sauce.
Roast the potatoes in butte with some rosemary and salt them.
Finished.