Pork tenderloin with sage and pancetta

• porsi: 4

Bahan-bahan

2 tbsp olive oil

50g pancetta

3 shallots, finely chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh sage leaves, chopped

2 tbsp sundried tomatoes in oil

650g pork tenderloin

Salt and black pepper

120ml white wine

120mI cream

To serve:

Creamy mashed potato

Asparagus

Petunjuk

1 Heat the oil in a large pan over a medium-high heat. Brown the pancetta for 2-3 minutes, then add the shallots, parsley, sage and sundried tomatoes. Cook for 5-6 minutes until the shallots have softened, stirring occasionally.

2 Meanwhile, slice the pork nto 2cm slices. Lay flat on the chopping board and season with salt and pepper. Remove the vegetables and

pancetta from the pan and set aside. Arrange the pork in the pan in a single layer Cook for five minutes without flipping until a light crust forms.

3 Turn over the pork slices. Add the vegetables and pancetta back to the pan around the meat, then stir in the wine, cream and some seasoning. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, uncovered, until the sauce thickens.