Healthy Gourmet Kitchen

Pork Tenderloin with Red Wine Sauce and Potatoes

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(4 votes)
Pork Tenderloin with Red Wine Sauce and Potatoes
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Health Score:
79 / 100
30 min.
ready in 1 hr 45 min.
Ready in

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Nutritional values

Pork loin is a thin muscle strand below the spine of the pig. As this is muscle meat, it is relatively low in fat and therefore relatively low in calories. Potatoes score points for satiating fibre and vitamin C for a healthy immune system.

Pork as well as alcohol should not be a daily part of a healthy diet. However, it is okay to enjoy these ingredients in moderation, as in this recipe for pork tenderloin at Christmas or any other festive occasion. You can also prepare the sauce without red wine. Instead of red wine, use 100 millilitres more meat stock and 150 millilitres red grape juice.

1 serving contains
(Percentage of daily recommendation)
Calorie449 cal.(21 %)
Protein50 g(51 %)
Fat10 g(9 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E6.8 mg(57 %)
Vitamin K21.1 μg(35 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂0.7 mg(64 %)
Niacin24.3 mg(203 %)
Vitamin B₆1.6 mg(114 %)
Folate98 μg(33 %)
Pantothenic acid3.2 mg(53 %)
Biotin21.5 μg(48 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C150 mg(158 %)
Potassium1,750 mg(44 %)
Calcium60 mg(6 %)
Magnesium111 mg(37 %)
Iron5.6 mg(37 %)
Iodine22 μg(11 %)
Zinc5.1 mg(64 %)
Saturated fatty acids2.2 g
Uric acid366 mg
Cholesterol110 mg
Complete sugar6 g


800 grams Pork loin (trimmed)
2 onions
2 red Bell pepper
150 grams button Mushroom
peppers (freshly ground)
2 Tbsps vegetable oil
1 Tbsp Tomato paste
250 milliliters Red wine
250 milliliters Beef broth
6 sprigs thyme
600 grams waxy potatoes
How healthy are the main ingredients?
potatoTomato pastethymeonionsalt

Preparation steps


Rinse the pork loin and pat dry. Peel and dice the onions. Rinse the peppers, halve, trim, and cut into pieces. Clean the mushrooms and halve or quarter depending on the size.


Season the pork with salt, and brown in a roasting pan with some oil. Remove from the pan, and sauté the onions in the drippings. Stir in the tomato paste and deglaze with half of the red wine. Let it reduce until almost evaporated, then add the remaining wine. Add the broth, and return the meat to the pan. Cover and simmer gently for 1 hour. Add more broth if needed during cooking. Add the peppers, mushrooms, and thyme to the sauce during the last 20 minutes of cooking.


Peel the potatoes and dice into pieces. Boil in salted water for 20 minutes, or until soft.


Season the sauce to taste. Simmer to reduce if necessary (or use a cornstarch slurry). Serve the sauce on the side with the sliced pork, and the cooked potatoes.