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Recipes

Apicius Pork Tenderloin

Apicius Pork Tenderloin

This recipe reproduces Roman Imperial flavours as faithfully as possible using ingredients available today. Since sugar was unknown to the Romans, its more authentic with pekmez (grape molasses) or honey in sweet and sour dishes.

Ingredients

  • 2 filets pork tenderloin
  • 3 Tbsp Apicius blend, ground
  • Salt, to taste
  • ½ cup flour
  • 4 Tbsp olive oil
  • 1 small leek (white part only), chopped
  • ¼ cup wine
  • 3 Tbsp pekmez* or vino cotto or 2 Tbsp honey
  • 2 Tbsp red wine vinegar
  • 1 tsp fish sauce

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