Slices of Mora Romagnola pork loin with potatoes cooked in Sangiovese di Romagna red wine and saba grape must

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Cut the pork loin into slices and sauté in a frying pan with the extra-virgin olive oil and the sliced potatoes. Season with salt and pepper and add a glass of Sangiovese dei Colli Faentini red wine and ½ glass saba. Reduce and serve.

Preparation method:

Cut the pork loin into slices and sauté in a frying pan with the extra-virgin olive oil and the sliced potatoes. Season with salt and pepper and add a glass of Sangiovese dei Colli Faentini red wine and ½ glass saba. Reduce and serve. <<<