Potted Pork Tenderloin as in Villány

Name: Potted Pork Tenderloin as in Villány (Villányi Sertésszelet)
Yield: 6 to 8 servings
Cuisine: Hungary
Ingredients: 1 loin of pork, about 6 pounds, boned; Pinch of salt; 2 small carrots, sliced; 6 dried juniper berries; 2 small parsnips, sliced; 1½ teaspoons paprika; 1 cup Hungarian red wine; 1 bay leaf; 2 tablespoons lemon juice; 2 small green peppers, sliced; 1 tablespoon bacon drippings; 2 small tomatoes, chopped

Villányi Sertésszelet

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 tablespoon bacon drippings
1 loin of pork, about 6 pounds, boned

Europe
Hungary
Dinner
Spicy
Gluten-free
Eastern Europe

Method

Preheat the oven to 500°F. Heat drippings in a casserole and brown the pork quickly and evenly for about 15 minutes.