Products for: 200 g pork tenderloin, 20 g melted butter, 5 g of flour, 80 grams of eggplant, 80 g tomatoes, 20 ml of red wine, salt, black pepper, parsley.
Preparation: To prepare the roasted tenderloin with vegetables prepared tenderloin, cut into pieces (one serving), slightly repel, salt, pepper and fry in melted butter on both sides. Separately, fry the sliced eggplant and tomato, cut in half, add pre-fried until brown flour, diluted broth. Vegetables, salt, pepper, add wine, stir and let boil.
Serve tenderloin arrange on a platter, lay the tenderloin around the eggplant and tomatoes, pour the sauce and sprinkle.
No comments:
Post a Comment