Preparation time: 30mins

Serves: 4 portions


800g tenderloin pork fillets (2 fillets)

2 small onions

600g white grapes

300g white mushrooms (or any other mushrooms of your choice!)

double cream

1 tsp white vinegar

80ml extra virgin olive oil

1 1/2 wine glasses white wine

1 tsp powdered coriander

unrefined sea salt

black pepper


Crush the grapes in a juicer or mixer. If you want you can pass the grape juice through a fine sieve to get only the juice and discard the skins and pips. Heat the olive oil in a frying pan and sautee the finely chopped onion and the tenderloin fillets, making sure all sides of the fillets are golden brown. Add salt, pepper and coriander. When the fillets are coloured from all sides, pour the white wine and the vinegar. Wait until the liquid is absorbed and then pour the grape juice. Lower the heat to minimum, cover and let it cook 10mins if you like your fillet pink or 15smin for well done. Remove the pan from the heat, slice the fillets and serve them with the sauce.


Perfect side dish for this is wine-sauteed mushrooms! Slice the mushrooms and finely chop the onion. Sautee the mushrooms and the onion in high heat, then pour a wine glass of white wine, wait until it evaporates and then pour 4 tablespoons of double cream to thicken the sauce.


Drink the same wine that you used for cooking! Bon appetit!