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 forms. They are served hot, sprinkled with fresh parsley and a pinch of salt.
Cut four slices of the tenderloin about 1 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 splash them with a glass of wine, cover the pan and cook for 5 minutes
Uncover, season with salt and let the liquid reduce if necessary
Transfer the slices of tenderloin to a warm serving plate, spoon the sauce over them, sprinkle with some chopped parsley and serve immediately, very hot
As a side we suggest mashed potatoes or oven-roasted potatoes flavored with some sprigs of rosemary
Wine pairing: Barbera Dei Colli Tortonesi DOC Caldaro “Classico Superiore” DOC Sangiovese Di Romagna “Novello” DOC
Frying 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.
Italy
| 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 |
