Pork tenderloin in rosemary with pear and grape juice

Ingredients for Pork tenderloin in rosemary with pear and grape juice

Instructions for Pork tenderloin in rosemary with pear and grape juice

To prepare the Pork tenderloin in rosemary with pear and grape juice recipe, please follow these instructions:

The fresh rosemary is flushed and the leaves are peeled off. Chop them roughly. The black bread rolls in the chopped herbs. Squeeze the herbs firmly into the meat with your hands. Melt the butter on a large forehead and brown tenderloin on all sides at quite high heat. Dip the heat and let the tenderloin fry for approx. 30 min., Depending on size. Flip it often. Grab the tenderloin into foil and let it rest for approx. 20 min.

The pears are cut in both and the grapes in half. First, light the bulbs on the forehead and then add the grapes. Sauter for approx. 5 min. And taste with spices. Take the saute and keep it warm. Cook the forehead with white wine. Even if possible. The sauce with maize jelly. Bring salt and pepper and possibly. Sugar in. Put the tenderloin on a dish in 2 cm thick slices. Also put the saute on the dish. Serve with green fettucine, white wine sauce and possibly. A mixed green salad.