Pork bon fillet Zangaro

Submitted by enr on 12 Nov 2010
500 g pork tenderloin
300 g mushrooms
2 tbsp flour
100 g sour cream
3 triangles processed cheese (50-100 g)
3 pickles
150 g cheese
salt, black pepper
sunflower oil
1/3 cup Wine
250 g cornmeal (for garnish, optional)
Pork bon fillet Zangaro
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The meat is lightly hammered, add some flour and fry, put in a warm place and in the same oil fry the mushrooms, seasoned with a little salt, pepper and wine and left to stew, add processed cheese triangles and after melt, put and cream. Bonfiletata return to the sauce and simmer it in 5-10 minutes on low heat. In bowl put 2 or 3 fillets depending on their size, pour the sauce on top rank several slices of pickle and while still hot, sprinkle with grated cheese. Can be served with a side of fries, mashed potatoes or cooked rice. I do sometimes garnished with polenta: 250 g cornmeal boiled in salted water in which there is little sunflower oil according to the contents while stirring for about 10 minutes, pour into pan and once cool, cut into pieces and added to the meat.
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12 Nov 2010