I'm not very good at cooking meat, but every time I eat it from my mom is so good that I am convinced you know how to do the same, then I say do step by step procedure .. . and most times I can not. But I realized that something fundamental for the good cook "meat", as my niece calls it, are the pots my mother has very good pots with the bottom does not burn up and spreads heat well, but mine are of ciofeche! However, this came to me as well but never to mom!
Ingredients for 4:
- a whole pork tenderloin
- two sprigs fresh rosemary salt
- pepper
- half glass of white wine
- oil
- kitchen string
Preparation
thread tied with string and rosemary sprigs in the pot put 4 tablespoons of oil, and brown over medium heat not too fast, when it is browned, season with salt and pepper and blend it all with the white wine, cover and cook. you do not overcook otherwise the meat will be tough and wad.
Serve the meat and pour over the sauce.
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