800g of AVE tenderloin
1 spoon of mustard with seeds
Salt, pepper, olive oil
Tartufata (80-100g)
2 dcl of sweet cream

5dcl of water
1/2dcl of olive oil
1 small spoon of salt
120g of grits (instant polenta)
1 small spoon of Parmesan cheese

Pork fillet with truffle sauce and grilled polenta

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Servings: 4
Preparation time: 35 min
Difficulty: Medium

First prepare the polenta. Pour the instant polenta mix into boiling water, mix it for 3 minutes. Then add olive oil, some grated parmesan and salt. When the polenta is cooked, pour it in an appropriate model (a square, circle, muffin baking tin) and put it into a refrigerator.

Then prepare the meat. Cut the pork fillet into 2 cm thick stakes without pounding them with a tenderizer. Marinate them in a mixture of olive oil, pepper, salt and mustard for a few minutes.

Meanwhile heat up a bit of butter in a frying pan and place the polenta slices on one side, and the meat on the other. Sprinkle the polenta with a bit of chopped sage, and turn the meat and polenta to cook it from both sides.

Remove the polenta from the pan and add the tartufata sauce and a bit of sweet cream to the meat. Sauté it quickly and add a bit white wine.



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