Vitelline with Wine and Mushroom Sauce (Vitelline Braised in Dona Sol's Style)

Season the meat with a tie, just as you would with a roast beef

Let it sit in a container with plenty of lemon juice for two hours

Meanwhile, prepare the mushrooms as follows: sauté the chopped onion and crushed garlic in a large skillet with 1/4 cup of olive oil

Cut the mushrooms into two pieces

Brown them lightly and add the Port wine or Marsala

Season with salt and pepper

After a few minutes, remove from heat and set aside

Wipe down the meat to eliminate any excess moisture from the lemon juice and place it in a skillet with 1/4 cup of olive oil

Cook for 10 minutes over high heat, turning occasionally to ensure even browning on the surface

Remove the mushrooms and add them to the pork vitelline, letting it simmer for a few seconds, then add 1/2 cup of water and reduce the heat

Let it cook for another hour

If necessary, add more water to prevent the mushroom sauce from becoming too thick

Serve hot, garnished with mushrooms

The braised pork vitelline can be decorated with mashed potatoes and a bisque spoon

Serves six.