Ingredients for 4 people:

• 400 g of pork fillet
• 4 cloves of fresh garlic
• 2 twigs of fresh rosemary
• 4 tablespoons of olive oil
• 4 pinches of salt
• 2 pinches of black pepper
• ½ cup of red wine (the same wine served at the table)

What You Need:

• Frying pan to cook all the meat
• Chopping board
• Smooth-bladed knife

Method:

1. Carefully arrange each ingredient on the table. Once you have everything ready, begin by preparing a dry marinade. Chop rosemary and garlic finely, then add salt and pepper. Mix the ingredients thoroughly with your fingers.
2. Pour the marinade onto the chopping board and roll the fillet so that all the seasoning adheres to it. Dry marinades are strong and get the meat to taste good faster than liquid ones. Once you’ve let it sit for about 10-15 minutes, light the gas under your frying pan with some oil and a rosemary sprig.
3. Check the oil temperature: when the spring sizzles, it indicates the oil is at the right temperature. In the meantime, cut one-finger-high fillet medallions and place them one next to the other in the frying pan, ensuring they don’t overlap.
4. On a heated pan, brown the first side of each medallion, then turn them over. Once the other side is also browned, add the wine and flip them again. You’ll notice the meat has not only absorbed the flavor but also developed a beautiful color reminiscent of Chianti.
5. Wait for the wine to evaporate and the food to slightly shrink before serving it directly from the frying pan.