Pork steaks with grapes and Vermentino from Sardinia, a recipe that highlights the aromas of the vine varieties of Sardinia's Alta Marmilla. The meat is tender, juicy, and delicate thanks to the touch of Vermentino during cooking after a nice coating of wheat bran!
Wash the grapes, cut the berries in half and remove the seeds if necessary.
On a flat plate place the wheat bran and turn the pork steaks in it.
Sear 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
Italy, Sardegna
| Energy (kcal) | 65 |
| Carbohydrates (g) | 7.9 |
| of which Sugars (g) | 7.9 |
| Fat (g) | 0.11 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 0.36 |
| Fiber (g) | 0.93 |
