Serves 6

Ready in 1H30

2 whole pork fillets 350 grams each

2 carrots

1 celery stalk

1 onion

2 garlic cloves

4 tbs olive oil

half glass of white wine

2 tbs flour

salt and pepper

30 grams of butter

30 grams flour

130 ml milk

Season the meat with salt and pepper and coat it with the flour.

Heat the 4 tbs of olive oil in a casserole and fry the meat for 8/10 minutes or until crispy and golden. Set aside.

In the same pan fry for 10 minutes the vegetable finely chopped.

When ready add back the meat and let simmer for 5/6 minutes.

Add the wine and let evaporate.

Now add water almost to cover the meat, add a pinch of salt and let cook, half covered, for 40 minutes circa stirring every now and then.

Check doneness with a fork: if water or liquid spills out from the holes let it cook other 10 minutes, otherwise the meati s ready.

Take out the meat and with a blender blend the sauce. Set aside.

In a small saucepan melt down the butter, add the flour and let cook for a couple of miutes stirring continuously.

Add the sauce and the milk.

Bring to boil and let boil for 2/3 minutes (this will cook the flour and thicken the sauce). If necessary add some more milk to reach the desired density.

Slice the pork tenderloin with milk sauce above. Great if served with:

http://eatwithmarco.com/en/patate-saltate-sauteed-potatoes/