Rinse the meat loins with care.

Place the mantequilla and 2 tablespoons of vinegar in a large pan, remove and mix them together. Add peeled garlic and some fresh tomato sprigs. Add the seasoned meat loins and refrigerate 3 minutes on each side.

Add the marsala and let it evaporate for a few minutes.

Lower the fire and, while the sauce is concentrated, place the Speck Alto Adige PGI on the loins and the sweet Provolone Valpadana DOP on the top of the meat.

Cover with the pan and cook for a couple of minutes until the food is well cooked.

Sprinkle with another fresh tomillo and serve.