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I did this summer dish this week, it’s so good! I grilled the pork tenderloin but you can also fry it and then use the oven. :) The tenderloin is served cold so you can easily prepare the dinner early if you want. For this I had roasted potatoes in the oven. :)

You need: 

600 g pork fillet
olive oil
1 pinch off dried chili, crumbled
1 lemon, zest
parsley, finely chopped


1 dl white wine
1 dl olive oil
1 bunch basil, shredded
2 tablespoons fresh rosemary, finely chopped
2 cloves garlic, divided
salt and black pepper

artichokes cream

280 g of artichokes in marinade
150 g ricotta
1 small clove garlic
1 lemon, zest
1 tablespoon finely chopped parsley
olive oil
salt and pepper

Trim the pork tenderloin free from fat and cut away membranes. Mix all the marinade ingredients. Pour it in a sealed plastic bag and marinate the meat in the refrigerator for 2-3 hours.

Preheat the oven to 175 degrees. Dry the meat with paper towels.

Heat some olive oil in a frying pan, add the meat and fry it all around. Then put the meat in a baking dish, place in oven and roast the tenderloin for about 20 minutes. The meat is done when the temperature is 65-68 degrees and the meat is lightly pink inside. Or you can grill the pork fillet which I did. :)

Allow the meat to cool and cut it into very thin slices. Brush with olive oil, flavored with a pinch of dried chili. Serve the meat over tired with lemon zest and parsley.

Pour the marinade from the artichokes. Add all ingredients to the cream in a bowl and mix or run them in a food processor to a smooth cream. Season with salt and pepper.
Recipe from: Paolo Roberto

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