Cut two pork filets in half lengthwise, and then again in three strips, starting a bit below the top so the three strips are joined above.
At this point, begin braiding the three strips, securing them with a toothpick.
Then flour the filet.
Cook in a pan with extra-virgin olive oil and butter on both sides.
Add salt and pepper.
A few minutes before the meat is done cooking, add the Traditional Balsamic Vinegar from Reggio Emilia.