Tenderloin Pork

Preparation:

Preparation: Lightly heat two tablespoons of oil in a saucepan and add the diced smoked bacon. When it has become transparent, add the finely chopped onion, celery and carrot. Mix and then add the minced pork loin, a pinch of salt and one of pepper. Stir again to add flavor and cook, sprinkling some lukewarm broth if necessary because the mixture must be soft. In another saucepan, heat two tablespoons of oil with a clove of garlic, add the mushrooms first softened in warm water and then squeezed well, half a glass of wine, two tablespoons of tomato purée, salt and pepper. Simmer the sauce slowly until reduced by half and, at the end, sprinkle with chopped fresh parsley. In the meantime, make small meatballs with the minced loin mixture and then flatten them, giving them a rounded and flat shape. Arrange these "tenderelle" in the pan of mushroom sauce, let them infuse for a few minutes and pass them on the serving plate. Serve with a puree of white turnips. Accompanying wines: Oltrepò Pavese Bonarda DOC, Chianti Colli Senesi DOCG, Cilento Rosso DOC.