How to cook pork tenderloin in Tropea red onion sauce, a recipe obtained by flavoring the tasty sauce with bay leaf and clove.
Ingredients for 6 people
- 1 kg of pork fillet
- 1 splash of muscat brandy
- salt and freshly ground pepper
For the sauce
- 3 red Tropea onions
- 1 clove
- 1 bay leaf
- 1 tablespoon of white flour
- 1 glass of white wine
- 3 tablespoons of extra virgin olive oil
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to prepare pork tenderloin in onion sauce
Brown the chopped onions in a pan with the oil and bay leaf.
Leave the sauce to cook for about 20 minutes, stirring constantly.
Then add the white wine, the clove, the flour and the salt, then allow to evaporate partially for 5 minutes and remove the pan from the heat.
Remove the bay leaf and clove, then pass the sauce with an immersion blender.
Put the sauce back on the heat and thicken it.
In a pan, very hot and lightly greased with oil, sauté the pork fillet cut into slices about 1.5 cm thick over high heat.
Cook the meat for 2 minutes on each side, pour a splash of grappa and heat it all up, then add salt and pepper.
At this point, pour the sauce into a tray and lay the meat on top with some parsley leaf as decoration, if you like.
Serve immediately.
