Roast Pork Tenderloin
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pork tenderloin (the 'pesce di maiale' / lombo di maiale)
- crostini
- sage
- olive oil
- salt
Instructions
- Take the pork tenderloin (the long muscle along the spine), detached with its adjoining bone; cut it into pieces.
- Thread on the spit, alternating with crostini and sage as for small birds.
- Baste with oil and salt.