0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
3 days 5 hr 40 min |
| Prep: |
10 min |
| Inactive: |
3 days |
| Cook: |
5 hr 30 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
3 days 5 hr 40 min |
| Prep: |
10 min |
| Inactive: |
3 days |
| Cook: |
5 hr 30 min |
| Yield: |
4 servings |
Ingredients
- 2 pounds/1 kg pork tenderloin
- 2 pounds/1 kg salt
- 5 cups/1.25 L white wine
- Extra-virgin olive oil, for drizzling
Instructions
- Place the pork tenderloin in a baking dish and cover in salt. Cover the dish and refrigerate for 3 days. Remove the salt and rinse the pork tenderloin. Add the pork and wine to a saucepot, bring to a simmer and cook for 5 to 6 hours. Remove the pork from the wine and let cool, thinly slice the pork and drizzle with olive oil.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
619 |
| Total Fat |
18 g |
| Saturated Fat |
4 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
0 g |
| Sugar |
3 g |
| Protein |
47 g |
| Cholesterol |
147 mg |
| Sodium |
1274 mg |
| Serving Size |
1 of 4 servings |
| Calories |
619 |
| Total Fat |
18 g |
| Saturated Fat |
4 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
0 g |
| Sugar |
3 g |
| Protein |
47 g |
| Cholesterol |
147 mg |
| Sodium |
1274 mg |