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Pork fillet with laurel leaves

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Pork fillet with laurel leaves

    Preparation time

    10 min

    Cooking time

    65 min

Ingredients

  • 600 g of pork fillet
  • 3 garlic cloves
  • 3 laurel leaves
  • 3 rosemary twigs
  • 3 sage leaves
  • 200 ml white wine
  • 20 ml cooked wine must
  • 15 ml white vinegar
  • 200 g already boiled chestnuts
  • 150 g fresh cream
  • cornflour
  • broth
  • Extra-vergin olive oil
  • 4 g salt
  • 2 g pepper
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Method

For 4 people. Mix the wine, vinegar, 15ml of oil, the cooked wine must and half the sage leaves. Then, after chopping, add half the rosemary. Put the meat inside a plastic food bag and pour in the marinade. Seal the plastic bag and put it in the fridge for 2 hours. p 5 min. Brown the garlic with a tiny bit of oil and add the remaining chopped herbs. Flavour and add the pork, drained of marinade. Brown for 3-5 minutes each side, then take the meat our of the pan, add half of the marinade and simmer until evaporated. p 15 min. Add the pork fillet, salt and pepper. Simmer for 30-40 minutes with the pan covered. Baste from time to time with the cooking liquid and a little bit of hot broth. Then set the meat aside keeping it hot, add the remaining marinade and simmer until evaporated for 3-5 minutes. Let it cool. p 50 min. Add the fresh cream and a little wine and then mix with a tablespoon of cornflour, chestnuts and the cut pork fillet. p 5 min.
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