Sweet and sour pork tenderloin


600 grams of pork  trimmed of visible fat and silver skin

ground spices (pepper, sage,thyme)
orange juice ( 1 orange)
1 orange sliced
flour as needed
1/2 glass of white wine
2 tablespoons of olive oil

Rub over the surface of the meat with the spices and the salt and then lightly cover with flour.

Set the meat in a skillet pan with the heating oil and roast until lightly brown.
Transfer the meat on a cutting board and cut into slices, 2 centimetre wide.
Transfer again the meat in the pan and simmer with white wine until reduced. Do the same with the orange juice.
Cook for 5 minutes (turn sometime). Add the orange sliced and cook for 5 minutes more.
Taste and add seasoning as needed.

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