A good, tasty and innovative second course of meat. A twist of fillet, which enhances the quality of the products used. A highlight also thanks to the addition of fig molasses which softens and flavors the meat, giving it a strong but sweet flavour.
1 Tropea onion
4 pieces of pork fillets
1 dozen asparagus
1 handful of mushrooms
1 clove of garlic
1 cup of red wine
Parsley to taste
Evo oil, salt and pepper to taste
Boil the carrots with salt and a few slices of onion. Blend until creamy and keep aside while still warm.
Caramelize the onion cut into slices in a pan; blanch the asparagus tips and keep warm.
Brown a clove of garlic in oil and brown the mushrooms, salt and add parsley.
In a large frying pan, brown the pork tenderloin in the oil for 3 minutes on each side, add the wine and finish cooking in the oven for 10 minutes.
Serve with all the ingredients adding the fig molasses.
If you like, add a fried apple and molasses patty.