Serves 6: Whole pork tenderloin, 1 kg green tomatoes, 1/3 cup water, one level T sugar, juice of half a lemon, 1/3 cup Torcolo sweet wine, 3 T wine vinegar, 1 T Moletto acacia honey, pinch of salt, 1 T Moletto balsamic vinegar, 3 T Moletto Extra-virgin olive oil Integrale, pepper.
To prepare: Prepare the sauce by first cutting the tomatoes into wedges and removing the seeds. Place the tomato wedges in a bowl and add the water, lemon juice and sugar and let stand overnight. The next morning, mix the wine, 3 T vinegar, salt and honey in a saucepan and boil for 5 minutes. Then add the tomatoes together with their marinade and boil over high heat for 30 minutes. Pass through a sieve and add the balsamic vinegar and extra-virgin olive oil.
Carve the meat into 2 1/2-in. slices and use kitchen string to tie a sprig of rosemary around each one. Heat a non-stick frying pan and cook the meat over high heat for at least 15 minutes so that it is well-browned on all sides. Salt and pepper to taste and serve with the green tomato sauce either hot or cold, according to preference.
Recommended wine:
Malbech Igt Veneto Orientale