Pork steaks with grapes and Vermentino from Sardinia, a recipe that enhances the aromas of the vineyards of Sardinia's Alta Marmilla. The meat is tender, juicy, and delicate thanks to the Vermentino deglazing during cooking after a nice coating of wheat bran!
Wash the grapes, cut the berries in half and remove the seeds if necessary.
Spread the bran on a flat plate and coat the pork steaks.
Brown the steaks in a pan with a clove of garlic and a drizzle of oil.
Deglaze with white wine, preferably Vermentino, add the grapes, cover with a lid and cook for about ten minutes, turning the meat a couple of times.
Pan
24 hours in the refrigerator
Italia, Sardegna
| Energy (kcal) | 241.23 |
| Carbohydrates (g) | 18.98 |
| of which Sugars (g) | 4.19 |
| Fat (g) | 7 |
| of which Saturates (g) | 1.66 |
| Protein (g) | 11.47 |
| Fiber (g) | 27.74 |
| Sale (g) | 0.03 |
