Pair with Reds

Pork Tenderloin


  • 1 piece of pork loin on the bone (2lbs)
  • 4 slices of bacon
  • 1 lemon
  • 1 orange
  • Sage
  • Rosemary
  • Garlic
  • Rock Salt and black pepper
  • 1 cup of Ruffino Lumina Pinot Grigio
  • Extra virgin olive oil
  • 1 kg of fine peas
  • 1 Tbsp granulated sugar

  • Separating the pork bone on the side of the rib.
  • Between the bones insert slices of bacon, some thin lemon slices, the orange slices, coarse salt, pepper in grains and a sprig of sage and rosemary.
  • Use kitchen twine to tie the meat with the bone and then make holes in the center of the meat and insert the garlic slices, peppercorns and salt crystals.
  • Put the pork in a pan with olive oil and begin to cook, first on high heat to tighten all the meat (so as not to release the juices), then deglaze with wine.
  • Once browned on all sides reduce heat and cook for 40 minutes, basting if necessary with light vegetable broth.
  • Put the peas in a saucepan with a clove of garlic, a sprig of rosemary, a tablespoon of sugar and salt.
  • Drizzle with olive oil and cook on low heat for about twenty minutes, adding water as needed.



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