Pork tenderloin with saffron and pumpkin seeds

Here a very tasty reinterpretation of pork fillets, simple to cook in a pan.

With the addition of saffron and crunchy pumpkin seeds, you can add a completely gourmet touch to this dish!

AuthorToscane DI GustoCategoryDifficultyBeginner

Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 pork tenderloin
 30 g butter
 3 flour spoons
 1 pack of saffron
 1 rosemary
 1 clove of garlic
 ½ glass of white wine
 1 glass of milk
 2 pumpkins seeds spoons
 oil
 salt
 pepper

1

Tie the pork tenderloin and put in a pan a sprig of rosemary, a clove of garlic and a drizzle of oil and cook on the stove cook for 10 minutes.
Pour with white wine.
After the wine has evaporated, cover with a lid and cook for another 10 minutes.

2

In the meantime, prepare the béchamel by melting the butter in a small pan, then add the flour and mix everything by slowly adding the milk and the saffron sachet, until it becomes a cream.
In another non-stick pan, toast the pumpkin seeds with a pinch of salt.
Cut the fillet into slices, season with a pork tenderloin sauce, a little béchamel and garnish with pumpkin seeds.

Ingredients

 1 pork tenderloin
 30 g butter
 3 flour spoons
 1 pack of saffron
 1 rosemary
 1 clove of garlic
 ½ glass of white wine
 1 glass of milk
 2 pumpkins seeds spoons
 oil
 salt
 pepper

Directions

1

Tie the pork tenderloin and put in a pan a sprig of rosemary, a clove of garlic and a drizzle of oil and cook on the stove cook for 10 minutes.
Pour with white wine.
After the wine has evaporated, cover with a lid and cook for another 10 minutes.

2

In the meantime, prepare the béchamel by melting the butter in a small pan, then add the flour and mix everything by slowly adding the milk and the saffron sachet, until it becomes a cream.
In another non-stick pan, toast the pumpkin seeds with a pinch of salt.
Cut the fillet into slices, season with a pork tenderloin sauce, a little béchamel and garnish with pumpkin seeds.

Pork tenderloin with saffron and pumpkin seeds
(Visited 35 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *