How to make
Remove the outer flakes of the garlic cloves without peeling them completely. Crush them by pressing them with the wide part of the knife blade.
Heat a good amount of olive oil in a very wide pan, which can then fit the pork loin fillets in one layer or by very slightly overlapping them.
Fry the garlic and hot pepper until they aquire a lightly golden color.
Add the pork loin fillets (the olive oil almost covers them, because they are thin). Fry them briefly on both sides. They do not need to aquire a golden color, but only turn white.
It is very important to be careful not to overcook them, because they can become dry. Salt is not added at this stage, it also dries the meat!
Pour the wine and leave it to simmer for 2-3 minutes, then remove the pork loin fillets and place them in a deep dish (keep the garlic in the pan) and reduce the sauce slightly and you can now add salt.
Pour the hot garlic sauce over the pork loin fillets and serve them immediately sprinkled with a little salt, if there is not enough in the sauce.
These pork loin fillets Ahio are a great dish or appetizer, which is quick and easy to prepare!
