Pork Fisherman in Red Wine Sauce

For the pork tenderloin, salt the meat and season with finely chopped rosemary needles. Sear it all around with butter, deglaze first with lemon juice, then with red wine. Simmer briefly in the juice, then remove meat, wrap in aluminum foil and let rest in the oven at 150° C for about 10 minutes. Meanwhile, stir the sour cream into the sauce and season to taste.

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