Tuscany – Pork tenderloin with balsamic vinegar and baked radicch

by Samuele Sodini

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Pork tenderloin with balsamic vinegar and baked radicch

Ingredients (serves 4)

. A fillet of pork of about 600/800 g
. A marinade consisting of: 1 peeled lemon cut into slòices, 1 carrot, 1 stick of celery and 1 onion chopped together, a piece of cinnamon, a spring of thyme, 6/7 grains of coriander , a glasso f wine, half a cupo f cognac, half a cupo f ordinary balsamic vinegar, and a tablespoon of white vi negar
. 2 large balls of red radicchio
. extra virgin olive oil, butter, salt, pepper, half a teaspoon of corn flour (cornstarch)

Method
Dip the fillet in the marinade, and leave in a cool place for 24 hours turining it occasionally. Then remove in from the marinade and wrap in paper towels to dry for a few hours.

Remove the lemon, then place the marinade on the heat, reducing by half. Pour through a strainer pressing well to extract all the flavour from the vegetables. Add salt and pepper.
In a good size non stick pan, heat 30 g of butter with one tablespoons for 8 to 10 minutes, and add salt and pepper. Remove from the heat. Dissolve half a teaspoons of corn flour mix in three tablespoons of cold water, and when it is dissolved pour in the hot marinade, stiri t and leave it to thicken. Meanwhile, heat the grill, remove the outer leale from radicchio balls, wash, dry well and cut into quarters, lay them in a newly oiled non-stick pan, add salt and coock under the grill until they are well roasted.
Cut the tenderloin into slices one inch thick and place on a flat dish spread with the hot sauce. Serve with the roasted radicchio dressed with a little oil, and the remaing sauce.

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