|Roast the pan|
* pork tenderloin
* pork neck
* chicken wings
* White wine
* salt and pepper
* mosaic peppercorns
The edge, the neck and the hammers, washed and cleaned, put them in a bowl, season to taste with salt, pepper, paprika, curry and garlic (the more, the better :))). Cover everything with white wine and olive oil and refrigerate for a few hours.
We roll the pork tenderloin through mosaic peppercorns, covering it on all sides. We put it in a tray with the rest of the meat and wine marinade.
Put in the oven over low heat, until all the juice evaporates, and the meat is nicely browned on top.
Serve hot, with your favorite garnish.