Roast Pork with Balsamic Vinegar

Grind salt, pepper, garlic and rosemary together to make a paste and spread this mixture over a piece (2 lb) of pork filet; let it rest for a few hours and then roll it up with a few thin slices of prosciutto, tying it with kitchen string. Place the roast on a baking tray and bake at 350 degrees. When the cooking time has almost elapsed, pour a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena over the roast and let the meat brown. Then allow the roast to cool, slice it and place the slices back in a moderate oven, pouring the sauce over the meat.