Young pork tenderloin in Sangiovese di Romagna wine

Type of recipe: Main courses

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Preparation method:

Place the tenderloin fillet to marinate in the Sangiovese wine for 24 hours, along with the herbs and spices and vegetables, previously peeled and sliced.

Lightly oil a baking tray, add the vegetables and place the tenderloin on top. Cover and cook in the oven for about 20 minutes at 180°C. During cooking, baste the meat with the red wine.

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Preparation method:

Place the tenderloin fillet to marinate in the Sangiovese wine for 24 hours, along with the herbs and spices and vegetables, previously peeled and sliced.

Lightly oil a baking tray, add the vegetables and place the tenderloin on top. Cover and cook in the oven for about 20 minutes at 180°C. During cooking, baste the meat with the red wine.

Fine minutes before the meat is fully cooked, remove the cover and roast the meat on both parts.

Filter the wine used for cooking into a separate saucepan and reduce for 5 minutes, adding salt and pepper to taste and 30g butter. Reduce to obtain a thick, creamy sauce.

Prepare a roux using 50g butter and 50g flour, melt in a saucepan, mixing with a whisk. Add the roux to the wine reduction. Serve the tenderloin piping hot, accompanied with plenty of sauce.