Pork loin
Baked pork loin marinated in wine with dried plums and olives
Ingredients
| pork loin 1 kg |
| white dry wine 240 ml |
| dried plums 120 g |
| green olives (seedless) 120 g |
| garlic 6 cloves |
| red wine vinegar 60 ml |
| olive oil 60 ml |
| butter 70 g |
| sugar 70 g |
| parsley 20 g |
| bay leaf 5 pcs |
| salt to taste |
| black pepper to taste |
| oregano to taste |
Instructions
Step 1
For the marinade, mix the wine, sugar, vinegar, salt, black pepper, olives, plums, olive oil, minced garlic, oregano and bay leaf. Put the tenderloin in the marinade, cover with clingfilm and leave for 2 hours.
Step 2
Then blot with a paper towel and fry on all sides until browned in half the butter. Then add the remaining butter.
Step 3
Remove the bay leaf from the marinade, pour over the tenderloin and bake at 165 degrees for 18-20 minutes, pouring the marinade over the tenderloin 2-3 times.
Step 4
Then let the meat rest and steam the marinade to the consistency of a sauce. Add chopped parsley and stir.
Step 5
Cut the tenderloin into slices, serve with the sauce. Enjoy.
