Pork fillet stuffed with Roman artichoke
4 Luppoli Lager.
(for 4 people)
2 medallions of pork fillet
2 Roman artichokes of Lazio i.g.p.
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
A clove of garlic
White wine to taste
Vegetable broth to taste
Water and lemon juice to taste
Clean the Roman artichokes of Lazio, cut into julienne strips, leaving 10 minutes in water and lemon juice, then fry with the garlic and blend with the white wine, when evaporated sprinkle with vegetable broth.
When cooked, mix it in a blender glass by adding a drizzle of extra virgin olive oil and a sprig of parsley.
Roast pork tenderloin medallions on both sides, then move them from the heat, place them on a grid, sprinkle with stuffing Roman artichokes of Lazio, finish cooking in oven at 180° C for 4 minutes and then let rest for three minutes before serving.
Serve in dinner plates.