Pork tenderloin with wine and sage

Miriam, the author of The Winter Guest , brings us a wonderful recipe for the days when you have some commitment and you want to look good without excessive complications. This recipe for pork tenderloin in wine is easy to prepare and tastes great. I assure you that you will repeat!

This pork tenderloin with wine and sage is one of those good, pretty, cheap and comforting dishes that is just as valid for a normal day as it is for a party without many complications.

The sirloins are braised for a long time over low heat in a good casserole, such as a cocotte . The flavor of the white pork meat, which we already know is a tad bland, we give it to you with white wine, garlic and sage. The result of such a simple process is very tender meat with a fantastic aroma of sage and garlic. A wardrobe staple recipe.

Le Creuset oval cocotte , MasterClass round table and Textured plates

Ingredients for 4 people)

• 3 beautiful pork tenderloins
• Olive oil to taste
• 5 garlic cloves
• 2 sprigs of fresh sage
• A little thyme or rosemary (better if it is a fresh sprig)
• 300ml sweet white wine or champagne cider
• Water and salt
• 3 tbsp. cold water
• 2 tsp. cornstarch
• A splash of cream or crème fraîche

Elaboration

1. We clean a little external fat from the pork tenderloins and salt.
2. Peel the garlic and cut it into slices. We booked.
3. Cover the bottom of a large, thick-bottomed cocotte-type casserole with oil. Heat over high heat and sear the sirloins until they are golden brown on all sides. We take them out to a source .
4. In the excess oil, fry the garlic over low heat and when they are done add the sage and thyme or rosemary.
5. When the garlic has browned, return the meat to the casserole and add the wine. The liquid should cover about half of the tenderloins; we will add water if we lack liquid.
6. Salt the liquid, cover the casserole, leaving only a crack for the steam to escape, and cook over very low heat for at least an hour and a half, although the time for the meat to be very tender depends on the quality and size of the sirloins. .
7. When the meat is tender, which we will check by cutting a piece and tasting it, we remove it to a source.
8. Scrape the bottom of the casserole with a wooden spoon and reduce the sauce a bit if there is too much. We hydrate the Maizena in the cold water and add it to the sauce. Cook for a couple of minutes to thicken.
9. Add the cream or crème fraîche and mix. We tasted the seasoning and rectified if necessary. We carve the sirloins into slices, return them to the casserole, heat only slightly and serve with some good French fries or a salad, if you are up for it.

Le Creuset oval cocotte , Mediterranean recycled glass glasses and Textured plates

IMPORTANT: If you are wondering if it is mandatory for the wine to be sweet in this recipe, the answer is yes. The soft flavor of the sage marvels with the point of sweetness and the sauce remains to dip arrobas of bread. Enjoy.