Pork tenderloin steaks are a succulent and aromatic main course. The pork tenderloin is marinated in dry white wine and then cooked in a pan with butter and flour until a crispy golden crust is achieved. They are served hot, accompanied by a sprinkle of fresh parsley and a pinch of salt.
Have four slices of tenderloin cut to about one centimeter thick
Lightly flour them, shaking off any excess if necessary
In a pan, melt the butter, place the slices in it, and brown them over high heat for 2 minutes on each side
Turn them several times, then sprinkle with a glass of wine, cover the pan, and cook for 5 minutes
Uncover, salt, and let the liquid reduce if necessary
Place the tenderloin slices on a warm serving dish, coat them with the sauce, sprinkle with a bunch of chopped parsley, and serve immediately while hot
As a side dish, we suggest mashed potatoes or oven-baked potatoes scented with a few rosemary needles
Accompanying wines: Barbera Dei Colli Tortonesi DOC, Caldaro “Classico Superiore” DOC, Sangiovese Di Romagna “Novello” DOC
Pan
Bowl
Wooden Spoon
Store the pork tenderloin steaks in the refrigerator, wrapped in plastic wrap.
Pork tenderloin steaks are a tasty and easy-to-prepare dish.
Italia
| Energy (kcal) | 156.84 |
| Carbohydrates (g) | 0.17 |
| of which Sugars (g) | 0.17 |
| Fat (g) | 9.88 |
| of which Saturates (g) | 5.3 |
| Protein (g) | 5.48 |
| Sale (g) | 0.02 |
