Aromatic Nebrodi Pork Tenderloin.
In this dish, the flavor of this meat is enhanced because we use very few ingredients, just to not affect its taste.
It’s very easy to make and will surely impress.
The Nero dei Nebrodi pig, also known as Sicilian, of the Madonie or Etna, is an indigenous Italian breed of pig present in the territories of San Fratello and Cesarò in the province of Messina, but it has spread both on the Nebrodi mountains and the Madonie.
It’s a very lean cut rich in proteins.
Thought for you:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 623.33 (Kcal)
- Carbohydrates 0.56 (g) of which sugars 0.25 (g)
- Proteins 42.84 (g)
- Fat 47.65 (g) of which saturated 18.21 (g)of which unsaturated 20.91 (g)
- Fibers 0.05 (g)
- Sodium 260.76 (mg)
Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 2.2 lbs pork (tenderloin)
- 3.5 oz butter
- 0.4 cup white wine (sweet)
- Rosemary
- Juniper berries
- Sage
- 1 clove garlic
- salt
- to taste Extra virgin olive oil
- 0.6 cup vegetable broth
- pepper
Aromatic Nebrodi Pork Tenderloin
Tools
- Kitchen string
- Knife
- Cutting board
- Pan
- Food processor
Preparation of Aromatic Nebrodi Pork Tenderloin
Choose a nice tenderloin and fresh herbs.
Cut the tenderloin into slices about 3/4 inch thick
With the string, make small bundles by securing some sage leaves and rosemary sprigs.
Meanwhile, peel 1 clove of garlic, remove the needles from a sprig of rosemary, and also remove 5 or 6 sage leaves from their sprig.
Chop these herbs with a food processor.
Add a tablespoon of juniper berries to the mince.
Mix.
Now take a non-stick pan and add a drizzle of extra virgin olive oil, butter, and the minced herbs.
Sauté gently over low heat.
Then add the tenderloin pieces and brown them on all sides, not piercing the meat with a fork.
As soon as the meat turns completely white…
Deglaze with white wine and let all the alcohol evaporate, always turning the tenderloin.
Pour in 1 glass of broth.
Season with salt and pepper
Cover and cook for 20 minutes.
No more, otherwise it becomes tough.
Serve hot with a little of its juice.
Here is the Aromatic Nebrodi Pork Tenderloin ready
tips and storage
Aromatic Nebrodi Pork Tenderloin. You can also use beef tenderloin with the same recipe.
You can store the dish for up to 2 days in the fridge and 3 months in the freezer.
Aromatic Nebrodi Pork Tenderloin
Can I use beef tenderloin?
Yes, of course
Aromatic Nebrodi Pork Tenderloin
