PORK TENDERLOIN WITH HAM AND BALSAMIC VINEGAR OF MODENA

DIFFICULTY: 1

PREPARATION: 20 minutes

COOKING: 10 minutes

SERVINGS: 4

INGREDIENTS:

• 2 pork tenderloins, l lb. 10 oz. (750 g)
• 5 oz. (150 g) Parma ham
• Balsamic Vinegar of
• Modena, to taste
• 1 sprig fresh rosemary
• 2 cloves garlic
• 10 oz. (300 g) baby salad greens
• extra-virgin olive oil
• salt and pepper

INSTRUCTIONS:

1. Trim the excess fat from the slices of ham.
2. Cut the pork into small pieces, about 2 oz. (60 g) each.
3. Wrap each piece of pork in a slice of ham, fixing it in place with a toothpick.
4. Heat a little olive oil in a skillet; add the rosemary and the garlic and the pieces of pork.
5. Drizzle the meat with the balsamic vinegar according to your taste, and cook on both sides until the center is no longer pink.
6. Before serving, place the meat on a bed of greens and season with salt, freshly ground black pepper and olive oil.
7. Pour over the reduced balsamic vinegar sauce.