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Pork Fillet with Pancetta and Chutney with Tropea Onion and Organic Balsamic Vinegar

Blog e Ricette

Cooking time: 3,5 h

Ingredients for 2 portions:

  • 500 gr Pork Fillet
  • 8 Slices of Pancetta
  • 1 Bunch of Chard
  • 1 Potato

For the red onion chutney:

  • 1 Medium Red Onion
  • 110 gr Water
  • 120 gr of Organic Balsamic Vinegar of Modena
  • 80 gr Cane Sugar
  • 3 gr Salt


Let’s start with the chutney! Mix water, sugar, thinly chopped onion and salt in a saucepan and cook over low heat. When the sugar starts to caramelize, turn off the heat and add the Balsamic Vinegar. Mix energetically and leave aside.

Clean the chard and blanch it in salted water.

Drain the water. Put the chard into a pan and cook it with a bit of garlic, oil and a pinch of salt. Leave aside.

Now let’s prepare the pork fillet with pancetta. Clean the fillet of any possible superficial fat. Wrap the fillet up with pancetta (as you can see it in the video). Cover it with plastic wrap and let rest in the fridge.

Cut the potatoes into thin cloves. Place them into a nonstick pan and cook over low heat, adding salt (The Balsamic Sea Salt if you wish), oil and rosemary.

Fry the pork fillet in a nonstick pan for several minutes, then place it onto a baking tray and put it in the oven at 180°C for 14 minutes. Cooking time may vary, depending on the oven you have. Use a kitchen thermometer to control the temperature of the fillet. It must be 68-70°C at core.

Place the fillet onto the chutney, in order to get an eye-catching presentation. This dich is going to be irresistible foe every palate.

Buon appetito!

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