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Straccetti di Maiale con Radicchio | Quick Skillet
(0)
20 min
Quick
Gurkerl Küche
Ein feiner italienischer Klassiker für die schnelle Feierabendküche: Zarte Schweinslungenbraten-Streifen werden bei starker Hitze kurz angebraten und mit knackig-herbem Radicchio, roten Zwiebeln und edlem Aceto Balsamico abgerundet. In nur 20 Minuten servierfertig mit gehobeltem Grana Padano!
Preparation method
Preparation
Pat the pork tenderloin dry and cut across the grain into strips about 1 cm wide (straccetti). Peel the red onion, halve it, and cut into thin wedges. Peel and finely chop the garlic cloves. Wash the radicchio, quarter it, cut out the core, and cut the leaves into bite-sized strips.
Instructions
Heat 2 tbsp of olive oil in a large pan. Sear the pork tenderloin strips in batches over high heat for just 1 to 2 minutes until browned all over, but still juicy and tender on the inside. Season with a little salt and pepper and immediately transfer to a warmed plate.
Reduce the heat to medium. Add the red onion to the same pan and sauté for about 2 minutes until translucent. Add the chopped garlic and radicchio strips and toss while stirring for 2 to 3 minutes until the radicchio wilts slightly but still retains some bite.
Chef's tip
High-heat, brief searing: Pork tenderloin stays particularly juicy when seared only briefly at maximum heat. It is best to sear the meat in batches so the pan does not cool down.
Harmonious acidity: The fine Aceto Balsamico and a touch of butter take away the bitterness of the radicchio and combine into a wonderfully aromatic, velvety sauce.
70 min
Under an hour
