Sliced pork tenderloin with raisins, pine nuts, and balsamic vinegar (Fettine di maiale in saor con aceto balsamico) from Marcella's Italian Kitchen by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Carriejean76 on April 12, 2026

    This was ok

  • nicolepellegrini on May 29, 2021

    Loved this! Never would have thought of doing pork "in saor" like this before but it worked wonderfully. And yes, she's right that the flavor develops if you leave it sit for a while versus eating immediately when assembled.

  • erin g on February 09, 2011

    This would be wonderful on a buffet table, as a secondary meat dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.