Roast pork with fresh herbs and a heavenly white wine sauce. You need only a few ingredients to create magic, but you need to follow Nonna Antonietta’s steps. To develop the lovely flavours prepare this dish already the day before serving it!
All you need for 4 portions:
– 500g pork tenderloin
– 2 cloves garlic
– Extra virgin olive oil
– Pinch of fresh sage and rosemary
– 1/2 glass of white wine
– Salt
– A bit of flour
How to:
1. Start preparing the meat the day before eating it. Place the pork tenderloin in a pot, ceramic if you have one.
2. Clean and peel the garlic, add in the pot.
3. Clean and tie the fresh herbs together with a thread and add to the pot.
4. Add a generous pour of olive oil and place the pot to the stove.
5. Fry the meat on medium heat, so that the side gets crispy and delicious. Add a pinch of salt for flavor, you can always adjust this later. Put the lid on and fry for 5-7 minutes.
6. Turn the meat and pouch holes to it with a knife or a fork. In this way the flavors get all around.
7. Pour in the white wine, close the lid and let the sauce cook for a couple of minutes until alcohol is evaporated.
8. Close off the heat and let the meat cool down – place the pot in the fridge to wait finishing the dish the next day.
9. The day after, take out the pot and continue cooking the dish. Remove the herbs and clean the pork from unnecessary fat if you have any.
10. Slice the pork tenderloin in pieces which we will cook again together for about 15 minutes with the white wine sauce. You see that the meat is still a bit pinkish at this stage.
11. Place the meat back to the pot, adjust with some extra salt, close the lid and cook on medium heat.
12. Mix the meat every once in a while so that the pork cooks evenly.
13. After 5 minutes, take a small cup of the sauce aside and mix a pinch of flour in it with a spoon. Add this mixture in the pot and mix well with the rest of the sauce. This will thicken the sauce.
14. Let the meat cook for another 10 minutes.
Buon appetito!