Beef, Pork and Lamb

Pork Fillets in Balsamic Sauce



Time: 45 minutes
  • Top each pork fillet with 1 sprig of rosemary.
  • Wrap 2 slices of bacon around each pork fillet, making sure the rosemary sprig is nice and cozy under the bacon.
  • Tie the bundles with cooking string just to secure.
  • Heat 2 teaspoons extra virgin olive oil in a sauté pan, add the pork fillets and brown over low heat.
  • Add half the beef broth and 2 tablespoons of the Aceto Balsamico Artigianale.
  • Simmer the pork in the mixture for about 10 minutes until the meat is nearly done.
  • Remove the pork fillets and wrap in aluminum foil to keep warm. Add the remaining broth and remaining 2 tablespoons of Aceto Balsamico Artigianale to the liquid in the pan and reduce to a syrup.
  • In a clean frying pan with a touch more extra virgin olive oil, crisp up the pork fillets until they are golden brown.
  • Pour equal portions of the balsamic sauce onto 4 serving plates, lay one fillet over the syrupy sauce.
  • Complete the plate with a swirl of Villa Manodori extra virgin olive oil and a sprig of rosemary for garnish.
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