Boiled meat flavored with sage

Preparation:

Preparation: Melt the butter in a saucepan and brown the lightly floured loins. When they are golden brown and almost cooked, add some washed and dried sage leaves. Leave to flavor for a few more minutes, add salt and serve. These delicate loins are served with a side dish of boiled potatoes flavored in a pan with a few tablespoons of oil and pepper. Accompanying wines: Foianeghe Rosso VdT Del Trentino, Torgiano Cabernet Sauvignon DOC, Cerasuolo Di Vittoria Rosso DOC.