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Bocconcini di Maiale al Limone e Rosmarino | Tuscan-Style Tender Pork Tenderloin Tips
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsfiletspitzen in einer herrlich aromatischen toskanischen Zitronen-Rosmarin-Sauce mit Weißwein und frischem Knoblauch – in nur 20 Minuten auf dem Tisch!
Ingredients
Preparation method
Pat the pork tenderloin dry, remove any sinew, and cut into bite-sized pieces (approx. 2-3 cm cubes or tips). Season lightly with salt and pepper, then toss in the plain wheat flour and gently tap off any excess flour.
Peel the garlic and chop finely. Wash the fresh rosemary, shake dry, and chop the needles very finely. Wash the organic lemon with hot water, finely grate some zest, and squeeze the juice of half a lemon.
Heat the olive oil together with half of the butter in a large pan over medium to high heat. Add the floured pork tenderloin pieces and sear sharply on all sides for approx. 3–4 minutes until they get a nice golden-brown crust.
Chef's tip
Crusty white bread (ciabatta) for dipping into the velvety sauce, polenta, or delicate rosemary potatoes pair perfectly with this.
Take care not to fry the meat for too long – pork tenderloin cooks very quickly and stays tender and juicy when only briefly tossed or simmered.
70 min
Under an hour
