Sunday, January 25, 2009

I Have Ringworm On My Tattoo



- A piece of pork loin in a kilo or so
- A handful of black peppercorns
- white wine Moriles
- Sal
- 4 tablespoons lard


last night to marinate the tenderloin.

Add salt to the back and put him in a deep dish suitable for oven. Crush pepper in the mortar, throw it back over and cover with wine.

When ready to cook out the back of the wine and bring to the drain. Reserve the liquid

In a pan put butter and brown the pork loin. Pour back into the reserved liquid to have golden butter. Bake at 200 degrees for one hour.

Cut thin slices and drizzle with a little sauce.


Post a Comment