Serves: 4 | 15 min
- 1.32 lb (600g) Pork tenderloin
- 3.52 oz (100g) of Butter
- 3.17oz (90g) White Truffle and Parmigiano Reggiano Cream
- 2 Bay Leaves
- Salt and Pepper to taste
In a preheated pan, add the butter and the laurel leaves and fry.
Then lay the pork fillet and cook it at will.
At the same time heat the White Truffle and Parmesan cream and make it fluid, adding a bit of water, if necessary.
Once cooked, cube the pork tenderloin and pour the cream over.
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