Pampanella (Pork Tenderloin in Pepper Sauce)
Cookbook
Page 82
Cuisine: Mediterranean
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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Really yummy! The ingredients neglect to say how much vinegar to add, which is difficult when you're asked to sprinkle with half the vinegar at a certain point. For a halfish recipe, I've been using about 1tbl balsamic at the first sprinkle, and generally omit the second. The cooking time is too long; instead of 45min in the oven, it should be more like 25min. Might also do on a grill pan.