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 obtained. They are served hot, accompanied by a sprinkling of fresh parsley and a pinch of salt.
Have four slices of tenderloin cut, about one centimeter thick
Lightly flour them, shaking off the excess if necessary
In a pan, let the butter melt, lay in the slices and brown them over high heat for 2 minutes on both sides
Turn them several times, then sprinkle 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 tenderloin slices to a warm serving platter, coat them with the sauce, sprinkle with a tuft of chopped parsley and serve immediately, very hot
As a side dish, we suggest mashed potatoes or potatoes baked in the oven and flavored with a few rosemary needles
Suggested pairing 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 dish to prepare.
Italia
| Energy (kcal) | 156.06 |
| Carbohydrates (g) | 0.17 |
| of which Sugars (g) | 0.17 |
| Fat (g) | 9.7 |
| of which Saturates (g) | 5.29 |
| Protein (g) | 5.56 |
| Sale (g) | 0.02 |
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