A butcher taught me! Here’s how to properly cook pork tenderloin
Ingredients:
water: 1.5 l (51 pt)
pork tenderloin: 2 pc
salt: 3 g (0.1 oz)
black pepper: 2 g (0.1 oz)
vegetable oil: 20 ml (0.7 fl oz)
butter: 80 g (2.8 oz)
salt: 5 g (0.2 oz)
black pepper: 2 g (0.1 oz)
onion: 2 pc
carrot: 1 pc
black pepper: 2 g (0.1 oz)
white wine: 50 ml (1.7 fl oz)
chicken broth: 250 ml (8.5 fl oz)
salt: 5 g (0.2 oz)
black pepper: 2 g (0.1 oz)
cooking cream: 150 g (5.3 oz)
parsley: 5 g (0.2 oz)
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