Pork Tenderloin

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 25 min
  • Portions 4 pers.

Ingredients needed

Serves 3-4

  • 1 pork tenderloin
  • 2-3 tbsp flour
  • 4 tbsp Favuzzi moderate olive oil
  • 1/3 cup Favuzzi Divine balsamic vinegar
  • Favuzzi sea salt with fresh herbs

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Steps of preparation

  1. Rub the pork tenderloin with the herbal salt to infuse the meat with flavour.
  2. Sprinkle the tenderloin with flour.
  3. In a non-stick pan, heat the oil, add the tenderloin and brown on all sides.
  4. Add the vinegar, lower the heat and cover.
  5. Monitor cooking and add water from time to time to ensure the cooking sauce remains nicely creamy.
  6. Cook the tenderloin for 20 minutes (internal temperature should reach about 170°F).
  7. Remove the meat from the pan and wrap it in foil.
  8. Continue cooking the sauce a few minutes longer to let it thicken.
  9. Remove the foil and slice the meat.
  10. Spoon the sauce over the meat slices just before serving.


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