Pork tenderloin steaks are a succulent and aromatic second 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 obtained. They are served hot, accompanied by a sprinkle of fresh parsley and a pinch of salt.
Have four slices of tenderloin cut with a thickness of about one centimeter
Lightly flour them and shake off the excess if necessary
In a pan, melt the butter, place the slices in it, and sear over high heat for 2 minutes on both sides
Flip them several times, then sprinkle with a glass of wine, cover the pot, and let cook for 5 minutes
Uncover, salt, and let the liquid reduce if necessary
Transfer the tenderloin slices onto a warm serving plate, drizzle with the sauce, sprinkle with a tuft of chopped parsley, and serve immediately while hot
As a side dish, we suggest mashed potatoes or baked potatoes flavored with some rosemary needles
Wines to pair: Barbera Dei Colli Tortonesi DOC Caldaro “Classico Superiore” DOC Sangiovese Di Romagna “Novello” DOC
Padella
Ciotola
Cucchiaio di legno
Keep 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 |
