RECIPE BY Severina Aimola from Winery SAN GIACOMO – ROCCA SAN GIOVANNI
INGREDIENTS FOR 6
– 2,2 lb. of pork tenderloin
– 10,58 oz. of sausage
– 3,52 oz. walnuts
– 1 apple
– 1 clove of garlic
– 1 onion
– 1 carrot
– 1 cup of olive oil
– 1 glass of wine
– 1⁄2 cup of water
– salt and pepper
PREPARATION
Massage the meat of pork tenderloin with salt, pepper and crushed garlic. Create a pocket. Crumble the sausage along with nuts, dried gs and apple, all cut into cubes. Place the mixture into the pocket and tie with a kitchen cord.
Use a saucepan and heat a cup of oil and place the pork tenderloin. Roast from both sides for about 4/5 minutes at high re in order to crust surface. Add onion, big chopped carrot, a glass of wine and half a glass of water. Bake for about 1 hour at 200°C.
WINE PAIRING
DEEA TREBBIANO D’ABRUZZO D.O.P.