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.