Serves: 4 | 15 min
Ingredients:
- 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
Instructions:
STEP 1
In a preheated pan, add the butter and the laurel leaves and fry.
STEP 2
Then lay the pork fillet and cook it at will.
STEP 3
At the same time heat the White Truffle and Parmesan cream and make it fluid, adding a bit of water, if necessary.
STEP 4
Once cooked, cube the pork tenderloin and pour the cream over.
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