Wine Pairing - CASILLERO DEL DIABLO Malbec &

Pork Tenderloin with guindilla chilies

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INGREDIENTS

900 g pork tenderloin
½ kg guindilla chilies
250 g Manchego cheese
1 onion
50 cc olive oil
50 cc dry white wine
clove garlic
1 cup parsley
oregano
1 teaspoon cornstarch (optional)
Salt

PREPARATION

Image Pork Tenderloin with guindilla chilies

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.

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