Escalopes of fillet of pork, onion, bacon and olives
Instructions
Derive from small scallops 6 fillet, wrap in bacon and flour them.
Let them FRY in a pan with oil, thinly sliced onion and black olives.
Sprinkle with porto and finish cooking over low heat.
Serve cooked cooking sauce with nappando.
Ingredients and dosing for 4 persons
- 250 g of pork tenderloin
- 1/2 onion
- 6 slices of pork lard
- 10 black olives
- 1/2 cup of porto wine
- Olive oil extra virgin
- Flour
- Salt
- Pepper