Pork Tenderloin With Red Wine - cooking recipe

Ingredients

1 1/2 to 2 lb. pork tenderloin, trimmed
salt and pepper
2 Tbsp. butter
1 onion, thinly sliced
1 carrot, diced
1 celery rib, diced
parsley root or parsley sprigs
a few whole peppercorns
a few whole allspice
1 tsp. caraway seed
1 tsp. crushed dry marjoram
dash of ground ginger
1/2 c. dry red wine
1 beef bouillon cube
1/2 c. water
1 Tbsp. cornstarch

Preparation

Boil 1/2 cup of water in a heavy pot; add bouillon cube.
Sear pork in hot butter, turning with tongs until brown.
Lower heat; add bouillon liquid, herbs, vegetables and a little wine.
Cook for 1 hour; turn.
Add more wine.
Cook another hour; remove meat and keep warm.
Drain vegetables from cooking liquid and mash. Return all to the pot.
Mix cornstarch with cold water.
Add to pot to thicken sauce, stirring
all the while. Serve sauce with the meat.