A Pork filet topped with a chianti pan sauce
Massage filets with fresh garlic.
Warm some olive oil and sear until browned, sealing in the meat’s juices. Do not pierce with fork.
Add a few fresh rosemary twigs and a couple of garlic cloves
Pour in wine, add aromatic seasonings and salt, cover and cook until meat is slightly pink in the center.
Slice finished roast, and place on a serving dish, topped with warm juices from the pot.