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Pork tenderloin with saffron and pumpkin seeds

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 b├ęchamel 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 b├ęchamel and garnish with pumpkin seeds.