pork fillet red wine cream sauce

pork fillet red wine cream sauce

* 4 large slices of pork meat
* 2 glasses of red wine
* salt and pepper
* sage and marjoram
* 4 cloves garlic

Beat the meat slices lightly, then fry them in a pan with a little oil, without overlapping them. After they have browned on both sides, season to taste with salt, pepper, sage and marjoram. I used dry.
Add the thinly sliced garlic and red wine. Cover with a lid and simmer over low heat. When the liquid in the pan has dropped, add a glass of water and continue to boil until all the juice is gone.

Serve hot with polenta.


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