Mechado Pork Tenderloin with Asparagus Red Wine
Ingredients
- 1 medium back cane
- 200 g. Fresh asparagus
- 100g. raisin
- Salt and pepper
- 2 garlic cloves
- Oil to seal
- Grounded ¼ onion
- 1 cup beef broth
- 1 ½ cup red wine
- Aromatic herbs
Preparation
- One loin evenly filled with asparagus and raisins. Tie roles loin with string, season with salt, pepper and garlic, sealing on the griddle until golden brown and bake at 175 degrees for 30 to 40 minutes or until cooked.
- Slice into medallions. Fry ground onion, beef broth, herbs and wine all incorporated; And reduce to a thick sauce, if necessary thickened with cornstarch.
- Lay medallions on the sauce and serve garnishing with salad.
