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Korfiatiko Sofrito | Greek Pork Tenderloin in Garlic and White Wine Sauce
(0)
35 min
Quick
Gurkerl Küche
Ein geschmackvoller Klassiker von der ionischen Insel Korfu: Zarte Medaillons vom Schweinslungenbraten werden zuerst kurz mehliert, scharf angebraten und anschließend in einer aromatischen Reduktion aus feinem Weißwein, Weißweinessig, Rinderfond, viel frischem Knoblauch und reichlich glatter Petersilie sanft geschmort. Serviert mit Erdäpfelpüree oder knusprigen Bratkartoffeln ein herrlich herzhafter Genuss.
Ingredients
Preparation method
Preparation
Trim any sinew from the pork tenderloin and cut into medallions approx. 1.5 cm thick. Gently flatten the medallions slightly with your hands or a meat mallet. Season all over with 1 pinch of fine salt and 1 pinch of ground black pepper.
Peel the garlic cloves and cut into thin slices. Wash the parsley, shake dry, pluck the leaves, and finely chop them. Place the smooth wheat flour onto a flat plate.
Cooking & Braising
Dredge the seasoned pork medallions in the flour and tap off any excess thoroughly. In a large, heavy skillet, heat the extra virgin olive oil over medium-high heat.
Chef's tip
The characteristic flavor of the sofrito comes from the delicate interplay of garlic and acidity: use a dry white wine (e.g. Grüner Veltliner) and high-quality white wine vinegar.
Dredging the meat in flour not only ensures especially juicy medallions, but also naturally thickens the sauce and makes it velvety smooth.
70 min
Under an hour
