Pork tenderloin is specific to my area, Moldova and although I like it very much, I prepare it quite rarely. I invite you to try it too because it is absolutely delicious.
200g pork liver
2 green onions
2 lgt paprika
3-4 tablespoons oil
Method of preparation:
Wash the piece of meat, dry it with an absorbent napkin, then cut it into appropriately large cubes and fry it in 2 tablespoons of oil. Fry on all sides until white.
Meanwhile, the polenta is also prepared.
Serve with mesh and grated telemea.