Pork tenderloin with balsamic vinegar

Pork tenderloin with balsamic vinegar

The meat strips are a second course very simple and quick to make but very tasty. There are several variations, but all have the characteristic of having the meat cut into small morsels. Our recipe includes the use of thinly sliced raw zucchini, choose small and fresh, possibly freshly picked, must be hard and bright color. In this way the zucchini will be crisp and their water content will not be excessive. The rocket completes the dish and gives a slightly bitter taste that contrasts well with the sweet balsamic vinegar and the savory of shaved parmesan. You can prepare this dish also in other seasons, during the winter you can combine the straccetti with radicchio, with a carpaccio of cauliflower, with finely chopped fennel or raw artichokes. The veal is very tender, its cooking must be quick to avoid drying it too much and making it stringy.


With a meat tenderizer, squash the veal slices and cut into strips.

In a pan heat the extra virgin olive oil and sauté the meat for a few minutes.

Add the balsamic vinegar and continue cooking for a few minutes, stirring frequently until the bottom is slightly congealed, adjust with salt.

Wash the courgettes, remove the ends and with a slicer or a mandolin, cut into very thin slices along the length. Wash and dry the rocket.

Toast the pine nuts in a non-stick pan. Arrange the zucchini and rocket in the dishes, season with a drizzle of extra virgin olive oil and a pinch of salt. Complete with the strips, the flakes of Parmigiano Reggiano and the toasted pine nuts. Serve immediately.

Shop Lusetti Florindo Organic Condiments with Balsamic Vinegar of Modena.

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