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Braided Pork Filet With Balsamic Vinegar

Braided Pork Filet With Balsamic Vinegar

A simple yet gourmet pork recipe from Italy: the meat, braided, keeps better the intense taste of balsamic vinegar

31 March, 2012
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serves for


total time

0 HR 30 MIN


2 filets
All purpose flour
As needed
Extra virgin olive oil
As needed
As needed
To taste
To taste
Balsamic vinegar
To taste, traditional from Reggio Emilia


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.

Buon appetito!

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