.PORK TENDERLOIN WITH BALSAMIC VINEGAR APPLE SAUCE
1 pork tenderloin, 4 T Moletto Extra-virgin olive oil Integrale, 1/3 cup Moletto Merlot red wine, chopped rosemary and sage, sea salt, pepper.
1 white onion, 2 cooking apples, 2 T Moletto extra virgin olive oil Integrale, 1 T Moletto balsamic vinegar, salt to taste.
Preparing the sauce
Sauté the onion in the olive oil until soft, add the sliced apples, salt, cover with red wine and simmer over low heat.
Sieve the mixture and add a tablespoon of balsamic vinegar.
Preparing the meat
Salt and pepper the meat and roll it in the finely chopped rosemary and sage. Heat the oil in a non-stick pan, add the tenderloin and brown on all sides over high heat. Add the red wine, cover and cook for approx. 15 minutes.
Remove the meat and reduce the pan juices.
Carve the meat into ½ inch slices and arrange on the dinner plates, adding a bit of the reduced pan juices.
Serve the meat with the apple sauce prepared in advance.
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