Wine Pairing - CASILLERO DEL DIABLO Malbec &
Pork Tenderloin with guindilla chilies
900 g pork tenderloin
½ kg guindilla chilies
250 g Manchego cheese
50 cc olive oil
50 cc dry white wine
1 cup parsley
1 teaspoon cornstarch (optional)
Roast the pork in a roasting pan with a little oil and salt.
Carefully slice the chili peppers lengthwise, remove the seeds, stuff them with cheese, and bake in a medium oven for 15 minutes.
Slice the onion, mince the garlic, and chop the parsley and oregano and mix well with olive oil and white wine and strain. Bring the liquid to a boil and reduce (optional: add cornstarch to thicken). Adjust the flavors and serve hot.