600 g Pork fillet
50 g Butter
Sprigs of rosemary to taste
Salt to taste
Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO
Rinse and pat the meat dry with paper towels. Slice it into 3-4 cm thick rounds.
Wrap the pancetta around the sides of the individual pieces and tie with kitchen string. Cook the slices in a pan with butter for about 4-5 minutes per side. Salt and season with rosemary.
Make a small cut in the centre of the meat to check if it is cooked.
Remove from heat and let the meat rest for a few minutes. Then serve it by decorating the plate with a sprig of rosemary and Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO.