Slow-Roasted Kangaroo Tenderloin with Pepperberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lean kangaroo tenderloin slow-roasted to tender perfection and served with a rich, tangy sauce infused with native Tasmanian pepperberries. This australian-inspired beef ready in about 50 minutes blends kangaroo tenderloin, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Australian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Rub 1 lb kangaroo tenderloin with 2 tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper, then place in a roasting pan.
  2. Step 2: Roast the tenderloin for 25-30 minutes until internal temperature reaches 130°F for medium rare, then remove and cover loosely with foil to rest.
  3. Step 3: While the meat rests, crush 1 tbsp dried Tasmanian pepperberries using a mortar and pestle until coarse.
  4. Step 4: In a saucepan over medium heat, melt 1 tbsp butter and sauté 2 finely chopped shallots for 3 minutes until translucent.
  5. Step 5: Add crushed pepperberries, 1/2 cup red wine, and 1 cup beef stock; simmer for 10-12 minutes until sauce reduces by half and thickens to coat the back of a spoon.
  6. Step 6: Slice the rested kangaroo tenderloin thinly and serve drizzled with the pepperberry sauce.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Roasted Kangaroo Tenderloin with Pepperberry Sauce take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Kangaroo Tenderloin with Pepperberry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Kangaroo Tenderloin with Pepperberry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Kangaroo Tenderloin with Pepperberry Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Kangaroo Tenderloin with Pepperberry Sauce?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes