Pork tenderloin with plums and Mavrodaphne wine

χοιρινή τηγανιά

Pork tenderloin! An easy and quick recipe that you will surely love!


  • 400 gr brisket
  • 1 small white onion, finely chopped
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh butter
  • 100 ml Mavrodafni
  • 12 seedless plums
  • 1 cube of beef broth
  • ½ kg cinnamon
  • ½ kg spice
  • Salt and pepper
  • 1 tbsp pine nuts
  • 1 tbsp chopped chives


  1. Cut the Julienne brisket (into thin strips) and season with salt and pepper.
  2. Saute in a large pan over high heat with two tablespoons of olive oil and 1 tablespoon of butter for 4 minutes.
  3. Add the onion and garlic.
  4. Saute for another 2 minutes.
  5. We extinguish with Mavrodafni.
  6. Put the beef broth cube and the plums broken.
  7. Flavor with the spices and season with salt and pepper.
  8. Garnish with a little pine nuts in the center of the pan and chopped chives.

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