Cut the tenderloins into ½ inch slices and with the flat meat mallet, pound until ¼ inch thick. Dry each slice well with paper towels. You should have 10-12 slices. Brush the tenderloin filets on all sides with Secolari Arbosana Olive Oil, then sprinkle with cracked salt and cracked pepper.

Heat 2 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat. Add the pork slices in batches making sure not to crowd the pan or they will not brown properly. Cook to your desired degree of doneness, about 2 minutes per side for medium-rare. Allow to sear properly on one side before turning. Once done, remove the steaks from the skillet and keep warm. Repeat with additional slices.

In the same skillet, stir in the minced shallot, and cook for 1 minute. Add the orange zest and cook for 30 seconds. Pour in the wine and Secolari Traditional Balsamic. Simmer until it reduces to the consistency of syrup, 2 to 3 minutes. Add the broth and fresh rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks and serve.