Acetaia del Parco

Pork fillet with balsamic vinegar of modena
This second dish is one of the classics of our Italian tradition, simple but at the same time of great effect, it lends itself to many occasions.
Let’s start by cutting the pork fillet with a thickness of about 2 cm, salt to taste and flour both sides. We take a non-stick pan and start by melting a knob of butter and add a little broth.
When everything is blended, add our previously floured fillet, proceed with uniform cooking on both sides. As soon as our fillet is browned it is time to add our Balsamic Vinegar of Modena PGI Blue or Gold label, according to your taste, let it cook slowly for about 8-10 minutes, adding our broth from time to time. The last 2-3 minutes of cooking reduce our sauce, now thick and full-bodied, place the fillet in the serving dish and pour our sauce, finally garnish everything with our “Acetaia del Parco” condiment labeled “Monte Rosa” or alternatively “Gran Riserva nonno Gino”.
And here is our fillet with Balsamic Vinegar of Modena prepared.