Grilled pork tenderloin with bucatini aglio e olio and vegetable medley

Pork tenderloin has a lean and delicate meat: attention to cooking is essential so that it is not dry. Try grilling it. Lean and delicate, pork tenderloin requires special attention in cooking because the risk is to obtain a white meat that is too dry and stringy. In my recipe I have obtained from the fillet of medallions of uniform thickness that I simply cooked on the grill once brushed with oil. I then accompanied the pork with an original  bucatini aglio  e olio and broccoli. 

In order for pork, which as I have indicated, must always be well cooked, remains soft and tasty, it is important to pay attention to the way of cooking. This meat must in fact cook slowly and over moderate heat: this is how it will give the best of itself, remaining tender and juicy. I cooked them on a normal grill ... but obviously if you have the barbecue they will be even better. Try the recipe!

Ingredients

180 g pork tenderloin

150 g broccoli tops, boiled

bucatini aglio  e olio

50 g clean potato

50 g clean porcini mushroom

garlic

vegetable broth

oil

salt

50 g white wine

flour

shallot

sage

juniper berries

milk

Procedure

To prepare the grilled pork fillet, slice a clove of garlic and cook it for 20 together with the sliced potato, the sliced porcini mushroom, salt, a little vegetable broth, then blend everything to obtain a thick puree. Prepare the sauce, halving the boiled wine with a piece of shallot, a sage leaf, a few juniper berries. During cooking, tie with a pinch of flour dissolved in a drop of milk and salt. Divide the fillet into six medallions, brush them with oil and grill them. Serve with bucatini aglio  e olio, broccoli and season with filtered wine sauce.