Cooking time: 20
Difficulty: Easy - for beginners
Dietary guidance: g
300g pork tenderloin
4 red spring onions
extra virgin olive oil
large knob of butter
salt and freshly ground pepper
½ glass of Marsala + 1 dash
pinch of cinnamon
Slice the spring onions and fry in very little butter (just enough not to stick) on a low heat. Start adding the balsamic condiment diluted in water (1 part water 2 parts vinegar) little by little, making sure to recover the pan in-between.
Melt the remaining butter on a very hot pan, then seal the fillet on two sides, until the butter is absorbed. Then add the Marsala, and seal the remaining two sides. Turn the fillet every minute until all the Marsala is absorbed.
Season with salt and pepper and place in a hot oven (180*C) for 20 minutes.
In the meantime keep braising the onions, until all the liquid is absorbed. Add salt to taste and a pinch of cinnamon.
Slice the fillet and place on very hot plates, then place the onions on the side with the help of a chefâ€™s ring (small).
Deglaze the pan with a dash of Marsala and pour over the meat.