Pork tenderloin with chile and vinegar (Pampenella) from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 143) by Aglaia Kremezi

  • garlic
  • white wine vinegar
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute chiles de árbol for dried peperoncini peppers, and skinless boneless chicken breasts or turkey cutlets for pork tenderloin.

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Notes about this recipe

  • Eat Your Books

    Can substitute chiles de árbol for dried peperoncini peppers, and skinless boneless chicken breasts or turkey cutlets for pork tenderloin.

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