Recipe with Plum Marmalade

Award local Chef Dimitris Mavrakis recommends:

Using it with this meat dish

1 pork tenderloin, one pot. dry muscat wine, half the pot. balsamic vinegar, 3 tbsp. tablespoons plum jam, salt, pepper, olive oil, grated walnut or almond.

Materials:

1 ψαρονέφρι, 1 ποτ. κρασί μοσχάτο ξηρό, μισό ποτ. ξύδι μπαλσάμικο, 3 κουτ. σούπας Μαρμελάδα Δαμάσκηνο, αλάτι, πιπέρι, ελαιόλαδο, καρύδι τριμμένο ή αμύγδαλο.

Execution:

We ask our butcher us cut the tenderloin in rosettes or pendants. We marinate it in olive oil for 2 hours. In a hot frying pan sauté the meat, add salt and pepper and add the wine and vinegar. Just pull the many fluids, and add the plum jam, stirring vigorously. We can accompany with a mashed potato with nuts sprinkled on top.