2, marinade: olive oil, red wine (the cheapest on the line), black pepper, coarse salt. Mix all of these together and rub onto the slices of tenderloin, cover and submerge for half an hour.
3. Pour a little olive oil into a pan and heat it to 6 minutes, keep it on high heat, add the slices of pork loin one by one and spray with red wine. Spraying method: hold the bottle neck with your right hand, press the bottle mouth with your thumb, and shake it vigorously against the pot, so that the wine sprayed from the edge of your thumb can be evenly sprinkled all over the pot.
4, after spraying red wine, about meat such as pot for about 1 minute, flip.
5, flip and then fry for another 30s, basically 5 minutes to cook. You can use a spatula to test the softness of the meat, slightly more experienced can be judged from the softness of the meat born cooked. (The piece in the photo is fully cooked and took about 3 minutes to cook:)
6. Note: Keep the heat high throughout the frying process. The high heat seals the juices into the meat and ensures a tender interior.
7, black pepper sauce: onion shredded, I prefer to eat onions, so cut a lot. In fact, you should cut a little onion granules choking the pot can be, just fry the meat of the pot do not wash, and then add some oil, burst onions, add a lot of black pepper and salt, hook thin owe, out of the pot.