Pork tenderloin | Carlo Florence chef

Ingredients

• 1 pork tenderloin
• 1 sprig of sage
• 1 sprig of rosemary
• Cornstarch
• Vinsanto or another sweet wine like Marsala
• Finely chop the sage and rosemary, then roll the pork tenderloin in the herbs to coat it evenly.
• Heat a bit of oil and butter in a pan. Sear the tenderloin on all sides until it’s well browned.
• Slice the tenderloin into medallions, then return them to the pan.
• Add the Vinsanto wine.
• Let the wine evaporate, then cover the pan and cook the medallions for a few minutes.
• Before the pork is fully cooked, dissolve a teaspoon of cornstarch in a small amount of cold water.
• Important: Do not overcook the medallions, as they should remain slightly underdone to avoid becoming tough.
• Once the medallions are ready, remove them from the pan. Add the cornstarch mixture to the pan, and reduce the Vinsanto sauce until it becomes syrupy.
• Serve the medallions with a drizzle of the sauce on top, alongside roasted or mashed potatoes.
• Main Courses