- 500 g Pork tenderloin.
- fresh herbs.
- 2 egg whites.
Cut your filet mignon in the lengthwise, 6 pieces of approximately equal length .
denervate the tenderloin..
Cut into pieces of about 7-8 centimeters (when cooking the lanyard will melt and lose their mass 50/100) .
In two separate cups, put in one of the herbs in the other two egg whites .
Dip the duck in white and then in the herbs and set aside .
Once everything has been cut, fry in a pan with oil. .
CAUTION: Avoid butter and margarine Cella will lose the taste of the meat.
Notes: If you prepare the duck the day ahead, prepare a teriaky sauce based marinade to viandox or worschester sauce. Recommended wines: wine Dew