A Pork filet topped with a chianti pan sauce
[cooked-sharing]
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.
Ingredients
Directions
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.