Filetto di maiale con cipolla di Tropea e Melassa di fichi - Valle del Crati

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.


4 carrots

1 Tropea onion

4 pieces of pork fillets

Fig molasses

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.