INGREDIENTS:
- 2 pork tenderloin cut into medallions
- White Pepper
- Sal
- Olive oil
- 1 small onion
- 2 Garlic
- 4 tablespoons tomato sauce
- 2 cans cream
- 1 / 2 glass of wine dry sherry
- A few drops of Tabasco (optional)
PREPARATION:
Season the pork medallions. In a pan put some olive oil and sear the medallions. Remove and set aside.
In the same oil fry the onion into rings and sliced \u200b\u200bgarlic. Once pochadita pour the wine and reduce.
Browse the ground in a pot, add cream, tomato, drops of tabasco (optional) and salt to taste. Incorporate the meat and let cook a few minutes until the sauce thickens.
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