Larded Pork Tenderloin

- 5 oz. pork tenderloin

- 4 slices of bacon

- rosemary

- 1 garlic clove

- Extra virgin olive oil

- Salt and pepper

-scaldare il grill, metterci i medaglioni di maiale. fare rossolare per 3 minuti per lato e poi per tutto il bordo

-togliete la carne dal grill e aggiungete 3 cucchiai di acqua nel grill per deglassare e creare la salsa che servirà per nappare i filetti

- Remove residual fat from the tenderloin and make medallions about 3 cm high. Rub the meat with a garlic clove and wrap the meat tightly with the bacon strips. Drizzle a little oil onto the medallions.

- Heat the grill. Cook both sides of the pork medallions and the outer layer for 3 minutes each.

- Remove the meat from the grill and add 3 tablespoons of water onto the grill in order to create the sauce that will be served on the medallions.