Pork Tenderloin

Start by adding a drizzle of olive oil in a large skillet over medium to low heat.

Add the onions cut into thin strips and the pork tenderloin with superficial cuts. 

Leave some space between the onions so that the tenderloin comes into contact with the skillet and flip the meat a few times until seared. 

Then, remove the meat from the skillet and keep sautéing the onions until slightly wilted.

Add the carrot cut into slices and sauté for another 2 minutes.

Add the chicken broth, stir and let everything cook for 10 minutes.

After this time has passed, add the white wine, stir, let everything cook for another 5 minutes, remove from heat and set aside.

After the tenderloin has cooled, cut it into smaller pieces.

Season with a pinch of salt, a pinch of black pepper, add a drop of olive oil to each piece and mix until combined. 

In a large skillet over medium to low heat, add a drizzle of olive oil, the tenderloin steaks we prepared and sear them on both sides.

Add the butter cut into smaller pieces, fry until golden brown, remove from the skillet and set aside.

Then, transfer the sautéed onions and carrots to a blender. 

Blend very well until everything is smooth and creamy. 

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the creamy sauce we just blended, the heavy cream, the water and stir until combined. 

Season with black pepper to taste, the salt and stir once more. 

Add the meat we prepared and let everything cook for 10 minutes.

Serve.