Pork fillet with Balsamic Vinegar of Modena

Pork fillet with Balsamic Vinegar of Modena 2018-08-31T17:58:48+00:00

Project Description

Ingredients (for 4 people):

  • 2 pork fillets
  • salt
  • pepper
  • 10 thin slices of mild bacon
  • 2 spoons of Balsamic Vinegar of Modena
  • 3 little pieces of butter
  • 3 spoons of extra-virgin olive-oil
  • 1 coffee-spoon of 00 wheat flour
  • 50 g ( 1.76 oz- 0.11 lb) of pomegranate seeds
  • 2 leeks
  • 200 g (7.04 oz- 0.44 lb) of spinach
  • dry white wine

Preparation

  • Salt, pepper and flour fillets on both sides. Warm a frying-pan and brown them with butter and oil.
  • Remove meat from the pan and roll it up into bacon slices, covering fillets completely and fixing with toothpicks.
  • Cut leeks to thin strips and let them brown together with meat cooking sauce. Add some water and some wine, to avoid singeing.
  • Add pomegranate seeds and pork fillets to the sauce. Keep on cooking pouring Balsamic Vinegar of Modena upon the meat.
  • When fillets are almost ready, add spinach and make it cook shortly.
  • When cooking level is the suitable one, remove meat and spinach from fire.
  • Thicken sauce adding sifted flour and butter if necessary.
  • Serve fillets and spinach sprinkled with cooking sauce.
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