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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Paxxi
traditional
contemporary
Level of difficulty
Time needed
20 minutes
INGREDIENTS
800 g pork tenderloin (2 pieces)
50 ml olive oil
50 g DODONI cow’s butter
50 ml raki (or tsipouro or white wine)
100 ml chicken or vegetable broth
150 g DODONI Feta cheese, crumbled
½ tsp salt
¼ tsp pepper
½ tsp rosemary
Zest of a half orange
1 tsp Dijon mustard, optional
½ tsp honey for garnish, optional
PREPARATION 
Remove your meat out of the fridge for about 30 minutes before cooking.
Dry it with a tissue paper and slice it into pieces. In a large pan over high heat, heat the olive oil and the DODONI cow’s butter until it melts.
EXECUTION 
Sear the meat in a single layer, so that there is enough room for all the pieces to touch the bottom of the pan, otherwise sear the meat in batches.
Sear for 1 ½ minute on all sides until they turn golden brown. Take them out on a plate and continue with the rest. Add all the meat to the pan, quench it with the raki and wait for 4-5 minutes for it to evaporate.
Gradually add the broth to half cover the meat, crumble the DODONI feta and reduce the heat to medium.
