1 pork fillet
12 bacon slices
4 rosemary branches
20 ml Liquid Gold Extra Virgin Olive Oil
1 tablespoon Liquid Gold Butter Olive Oil if needed
Traditional Balsamic Vinegar
Steam the potatoes and, once cold, cut them in 12 slices about 2cm (3/4 in). Cut from the meat, 12 slices with the same dimensions and cover them with bacon.
Stir the potatoes in a pan with olive oil and repeat with pork filet, not cooking completely.
Finish the cooking in the oven for 5-6 min at 180 C (356 F).
In the meantime, pour balsamic vinegar in the pan where the meat was cooked, allowing the sauce to reduce. Add butter olive oil or butter, if needed. Add salt and pepper.
Place the meat and the potatoes in the serving dish. Garnish them with the sauce rosemary sprigs.