RECIPE
Ingredients 700 g pork tenderloin
400 g
pineapple juice 2 tablespoons olive oil 3 tablespoons
white wine Salt and pepper Preparation
Remove fat from steak with a knife. Season. Fry the pineapple slices and fillets in a nonstick skillet over high heat for 5 minutes. Jump to a tray and bake for 10 minutes at 180 º. Deglaze the pan juices with white wine and a little game of pineapple. Mount
dishes with a couple of slices of pineapple as a base, chunks of steak and sauce over.
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