Pork Fillet with Red Wine Sauce and Vegetables
Pork fillet with red wine sauce and vegetables is an elegant main course where tender pork and carrots steam gently in the Varoma whilst shallots and red wine reduce into a glossy, flavourful sauce below. The Thermomix TM7 cooks meat and sauce simultaneously, giving you restaurant-quality results with minimal effort and only one bowl to wash afterwards.
About this recipe
Pork fillet with red wine sauce and vegetables Thermomix TM7 is a classic French-inspired recipe that turns a handful of everyday ingredients into a dinner-party-worthy plate. If you have been searching for a pork fillet recipe that delivers a glossy red wine sauce without standing at the hob, this all-in-one kitchen machine method is the answer. The magic lies in the layering: shallots and red wine with a spoonful of cherry jam and a dash of meat stock paste go into the mixing bowl, whilst seasoned pork fillet and carrot batons steam gently in the Varoma above. As the meat cooks, the vapour drips back into the sauce, deepening the flavour with every minute. A slurry of cornflour then thickens the sauce to a velvety consistency, ready to spoon over slices of blush-pink pork. Ideal as a quick weeknight dinner yet refined enough for a festive weekend menu, this recipes approach proves the TM7 steams, simmers and emulsifies like a professional kitchen.
Preparation tips
- Season the pork fillet generously with salt and pepper before it goes into the Varoma, and slice it medallion-thick when serving so the red wine sauce clings to every piece of meat.
- Add the juniper berries only if you enjoy their pine-like sharpness; crush them lightly first so their aroma infuses the cherry jam and wine sauce rather than remaining dominant.
- Check the carrots with a fork before removing the Varoma; thicker batons need longer steaming, and you can finish the sauce with a knob of cold butter for extra shine.
Recipe variations
- Alcohol-free version: replace the red wine with equal parts black grape juice and water plus a splash of balsamic vinegar; the cherry jam and meat stock paste keep the sauce for the pork fillet rich and balanced.
- Festive winter variant: add a cinnamon stick, a strip of orange zest and a handful of chestnuts to the Varoma with the carrots for a seasonal Christmas dinner twist.
Thermomix TM7 Benefits
- Steaming the pork fillet and carrots in the Varoma keeps the meat succulent while its juices enrich the sauce below.
- Gentle heating reduces the red wine and cherry jam into a glossy, concentrated sauce without any risk of boiling over.
- Mixing the cornflour into the simmering sauce yields a velvety, lump-free texture in seconds.
- The built-in weighing function lets you measure the meat stock paste and cornflour directly into the bowl, saving separate scales.
- Chopping the shallots finely in the bowl means the red wine sauce cooks evenly with no harsh raw onion pieces.
Ingredients
- shallots
- red wine
- carrots
- pork fillet
- salt
- ground black pepper
- water
- meat stock paste
- juniper berries (optional)
- cherry jam