Preparation

Peel the potatoes and cook them in salted water.

Cut the tenderloins into medallions and season them with the garlic, bay leaves, salt and pepper.

Brown them in olive oil and add the spring onions.

Drizzle the mixture with the wine, rectify the seasoning, add the potatoes and serve it decorated with parsley.

Enjoy your food!

Ingredients

  • 600g of potato
  • 800g pork tenderloins
  • 4 chopped garlic cloves
  • 1 bay leaf
  • 1 dl of olive oil
  • 300 g of spring onions
  • 1 dl of Port wine
  • salt
  • chili
  • Chopped parsley