Banded Pork Tenderloin (Preci)

Ingredients for 4 people)

• 500 g of pork tenderloin
• 100g of thinly sliced ​​raw ham
• a clove of garlic
• half onion
• a carrot
• a celery rib
• two twigs of rosemary
• half a glass of white wine
• a spoonful of lemon juice
• 4 spoonfuls of oil
• salt and pepper


Scrape the carrot and chop it together with rosemary, onion, garlic and celery. wrap the fillet with the ham, tying them with kitchen string.
Fry slightly the chopped vegetables in a saucepan with the oil and lemon juice; as soon as it begins to brown, lay the fillet there and let it get flavoured, turning it upside-down often so that it takes on a uniform color; pour the white wine, raise the heat and let it evaporate.
When the pork is cooked, transfer it to a cutting board and remove the string; cut the meat into slices, arrange them on a serving dish and cover with the cooking background.

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