15 Feb Pork Tenderloin Sauté with Fini 3-Leaf Balsamic Vinegar of Modena
- 1 pork tenderloin filet
- 12 slices of bacon
- 4 potatoes
- 4 sprigs of rosemary
- 20 gr extra virgin olive oil
- 20 gr butter
- Fini 3-leaf Balsamic Vinegar of Modena PGI
Boil the potatoes and once cooled, cut into 12 oval slices about 2 cm high.
Carve 12 slices from the fillet (similar in size to the potato ones) and wrap with the bacon. Brown the potatoes in a pan with the olive oil and then repeat the process with the pork tenderloin slices, cooking them only until rare. Finish cooking them in the oven for 5 to 6 minutes at 180 °. In the meantime, add the vinegar to the pan with which contains the cooking juice from the pork. Allow the mixture to thicken, possibly adding butter. Season with salt and pepper. Arrange the pork and potato slices in serving dishes and garnish with the balsamic vinegar.