Pork Tenderloin

Tierno Filete de Cerdo - receta por Chef Vivoni


1 Pork Tenderloin
4 tbsp. Chuleria en Pote
4 Bacon Slices
1 tbsp. Pork fat
2 tbsp. Butter
2 fine cut Coriander Leaves


Wash and cut the tenderloin into medallions that are about 1 inch thick and wrap with bacon. Season and seal at medium-high temperature, then lower temperature. Cook for a few minutes until meat is tender to the touch, but still solid. To finish cooking, add butter and coriander leaves. Bathe the medallions with the liquid or hot grease to finish cooking with aroma.

Let rest and serve