Pork tenderloin with honey and ginger

ψαρονεφρι με τζιντζερ

By Ettore Botrini

    Ettore Botrini has been awarded two Michelin stars for his Corfu restaurant Etrusco and Botrinis in Halandri, Athens (www.botrinis.com)

    • 500 gr pork tenderloin cut in thick pieces 
    • 2 tbsp. honey
    • 25 gr. grated fresh ginger
    • 1 peperoncino chopped
    • 30 gr. soy sauce
    • 2 tbsp. sesame oil 
    • salt

    In a nonstick pan heat the olive oil, add the ginger and peperoncino. Saute the meat until well browned and season with salt ading honey and soy sauce. Cook for extra 5-6 minutes. Remove form fire when sauce has thickened and serve with vegetables and mashed potatoes.

    Wine suggestion: 
    White meat with a spicy sauce and elements of sweetness and high flavour intensity demand a full-body white that may be both dry or off-dry. Try a Greek Traminer or Gewurztraminer that can be a remarkably successful combination, but if you are really adventurous pair it with a methode traditionelle sparkling wine from Rhodes.