Diced tuna cacciatore
10 recipes
pork tenderloin to odors
ingredients
servings
4
Pork fillet
500 grams
Carrots
2 unit
Onions
1 half
Fresh rosemary
2 sprigs
Garlic
2 wedges
Celery
2 stems
White table wine
1 coffee cup
Iodized salt
to taste
Black pepper
to taste
Extra virgin olive oil
to taste
second courses from Italy
pork tenderloin to odors
pork tenderloin to odors
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pork meat is what I like most of all varieties, because it is tasty, tender and very versatile. Experience for yourself the pork tenderloin to odors, is prepared in a short time and the meat remains soft even forwards and you need to heat the next day.
preparation
step 1
Wash and pat the thread with paper towels, then place in a saucepan with dellolio and all smells washed and dried.
step 2
Salt and pepper then brought on moderate heat for about half an hour. Then raise the heat and fry from all sides.
step 3
Pour the white wine and let it evaporate, then cover with a lid and let it finish cooking for another 25-30 minutes.
step 4
Finally, remove from heat and grab the thread. Lay them on a work surface and wait a minute before you slice it, otherwise you could burn yourself.
step 5
Meanwhile collect smells (carrot, celery, onion, garlic and rosemary) then mash with a fork and put them on the slices of meat with the gravy.
step 6
So serve the pork tenderloin to the still warm smells.
