Apicius Pork Tenderloin

This recipe reproduces Roman Imperial flavors as faithfully as possible using ingredients available today. Since sugar was unknown to the Romans, it’s more authentic with pekmez (grape molasses) or honey in sweet and sour dishes.


  • 2 pork tenderloins
  • 3 Tbsp Apicius Roman blend, ground
  • Salt, to taste
  • ½ cup flour
  • 4 Tbsp olive oil
  • 1 small leek (white part only), chopped
  • ¼ cup wine
  • 3 Tbsp pekmez* or vino cotto or 2 Tbsp honey
  • 2 Tbsp red wine vinegar
  • 1 tsp fish sauce

pork recipe


  1. Cut pork into slices 1 inch thick. Season with spices and some salt. Roll each slice in flour. Shake lightly to remove excess flour.
  2. Heat a large pan on medium. Add the oil and brown the pork medallions, about 5 minutes.
  3. Flip each medallion then add the leeks, sprinkling them around the pork. Cook for another 5 minutes, or until the leeks begin to brown.
  4. Deglaze with the wine, then add the pekmez, vinegar, and fish sauce. Reduce the sauce for a few minutes, turning the meat occasionally.

*Pekmez is made from concentrated grape juice, still used in Turkey (it can be found under the name “grape molasses”). In Italy, it’s called vino cotto.
Recipe adapted from Épices de Cru