German Snirtjebraten Pork Roast

• 2 cup dry red wine
• 2 None onions, peeled and finely diced
• 1 tsp salt
• 1 tsp ground black pepper
• 2-3 None bay leaves
• 2 1/4 lbs pork tenderloin, cut into 8 pieces
• 2-3 tbsp oil
• 1 cup vegetable stock
• 1 3/4 lbs potatoes, peeled
• 6 sprigs parsley, chopped, some reserved for garnish
• 1/4 cup cornstarch
• 1/2 cup heavy cream
• None None Pickled cucumbers and beets, to serve

1. Mix the wine, onions, 1 tsp salt, 1 tsp pepper and the bay leaves. Put the of pork in a deep baking dish and cover with the wine and onion mixture. Cover and marinate in the refrigerator overnight.
2. Take the pork from the marinade and remove all the onions. Pour the marinade through a sieve and keep the liquid. Heat the oil in a roasting pan and saute the pork over high heat. Pour in the stock and marinade, bring to a boil and cook covered on a low to medium heat for 2 1/4 hours.
3. Cook the potatoes in boiling salted water for about 20 mins. Mix the cornstarch and 4-5 tbsp water into a smooth paste. Remove the pork and keep it warm. Add the cream to the stock, bring to a boil, stir in the cornstarch and simmer for 2 mins. Return the pork to the sauce.
4. Drain the potatoes and sprinkle them with parsley. Serve the pork on plates with the potatoes and sauce, garnished with parsley and with pickles on the side.

red wine, onions, salt, ground black pepper, bay leaves, pork tenderloin, oil, vegetable stock, potatoes, parsley, cornstarch, heavy cream, cucumbers

Taken from recipes-plus.com/api/v2.0/recipes/16963 (may not work)