Pork tenderloin, sliced into portions and wrapped in bacon with sage leaves and fried in olive oil and butter – this easy Italian recipe is an excellent idea for the festive table. For a side dish, you can serve juicy fried spring onion or a diet Sicilian salad orange and fennel salad.
A proven step-by-step recipe from Black Pepper Chef.
RECIPE & INSTRUCTIONS HERE
РУССКИЙ РЕЦЕПТ ЗДЕСЬ
Ingredients (4 servings)
400 g pork tenderloin
50 g Butter
4 slices Smoked Bacon
30 ml White Wine
8 Sage Leaves
2-3 Sprigs of Rosemary
Olive Oil
Salt
Peppercorns Mixture
FOR FRIED ONION
4 Stalks of Spring Onion
25 g Butter
15 ml White Wine
Salt
Olive Oil
COOKING METHOD
Divide the tenderloin into portioned pieces of approximately 100 g each. Wrap the side of each piece with a strip of bacon. Put 2 leaves of sage on the bacon, tie in the middle with a culinary thread.
Wash spring onion, cut out the green part, cut onion in half lengthwise.
Heat a pan with 3 tablespoons of olive oil, add 25 g of butter. Add onion, fry until golden brown for 2-3 minutes. Salt, pour the white wine. Stew over medium heat until the wine evaporates, remove from heat.
Heat 3-4 tbsp of olive oil and the butter in a saucepan. Put the fillet with the cut side down, add sprigs of rosemary. Fry on both sides until golden brown. Fry from the sides to a golden color, pouring the fillet with oil from the pan. Salt, sprinkle with pepper grains. Add white wine; evaporate the wine for 1-2 minutes.
Serve pork chops with fried spring onion.
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