Flour the pork fillet, then place it on the bottom of a pan with a drizzle of Fattoria del Cerro EVO oil, adding a pinch of salt, black pepper and quickly brown it over high heat on all sides.

Add the Vermentino wine, add a few leaves of sage and rosemary and the rennet apples, well washed and sliced. Cover with a lid and cook over low heat, taking care to turn the fillet and apples often. Halfway through cooking, add the white grapes and finish cooking.

Keep in mind that the total cooking times should not exceed 15-20 minutes to obtain a pork fillet that is "cooked but not too much, with a pink heart" and thus enjoy its full flavor without becoming "stringy".

Then remove the fillet and the grapes from the cooking juices and keep them warm.

Blend the apples and the cooking juices with a blender, pass everything through a sieve and add the white grapes to the sauce thus obtained.

Cut the fillet into medallions, place it on a serving dish and cover it with the hot sauce before serving.