Pork fillet with bacon and balsamic vinegar

09 February 2012

How much is good is the pork tenderloin! I would eat it everyday…

INGREDIENTS (4 servings)

- 1 fillet of pork (ca. 1 kg)
- Bacon strips
- Balsamic Vinegar
- Extra-virgin olive oil
- bay leaves
- Salt

DIRECTIONS

Cut the fillet into thick slices (2 cm / 2.5 cm) and wrap each slice with strips of bacon around the edge. Place on each slice a bay leaf.

Heat some olive oil in a pan and put the fillets to brown with the bay leaf placed below (so that it sticks well to the meat).

Pour some balsamic vinegar and quickly stir, then put salt and cook for 3/4 minutes on medium heat.

Turn the slices with the aid of pincers, add a little more ‘balsamic vinegar and continue cooking for another 4 minutes (make sure the meat is pink inside).

Serve the fillet with the balsamic reduction accompanying the side dish that you prefer – in this case, roasted tomatoes and zucchini