Pork Tenderloin with Green Pepper
Ingredients
- 1 Middle back reed of approximately 800 g.
- 2 garlic cloves, peeled and crushed
- 4 tablespoons canned green peppercorns
- 1 cup white wine
- 2 tablespoons butter
- Oil
- Salt and pepper
Preparation
- Tie with thread the loin, season with salt, green pepper and garlic.
- Seal it on the griddle until golden brown and bake at 175 degrees for 30 to 40 minutes or until cooked.
- Remove from the oven.
- Add the white wine and butter to the fat and juices from the tenderloin while baked.
- Bathe the meat with the sauce obtained.
- Serve with mashed potato, sprinkle slices with fried bacon and green salad.
