A Pork filet topped with a chianti pan sauce
[cooked-sharing]
Ingredients
12 pork filets
3 tbsp olive oil
6 oz Chianti wine
salt
fresh rosemary
4 garlic cloves
garlic
sage
juniper berries
fennel seeds
pepper
orange zest
Directions
1
Massage filets with fresh garlic.
2
Warm some olive oil and sear until browned, sealing in the meat’s juices. Do not pierce with fork.
3
Add a few fresh rosemary twigs and a couple of garlic cloves
4
Pour in wine, add aromatic seasonings and salt, cover and cook until meat is slightly pink in the center.
5
Slice finished roast, and place on a serving dish, topped with warm juices from the pot.
CategoryMain Courses
Ingredients
Ingredients
12 pork filets
3 tbsp olive oil
6 oz Chianti wine
salt
fresh rosemary
4 garlic cloves
garlic
sage
juniper berries
fennel seeds
pepper
orange zest