Summary

Ingredients

• 1 large pork tenderloin (s)
• 2 sprigs rosemary, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoon honey, more liquid
• 2 tablespoon soy sauce
• 2 bay leaves
• 200 ml orange juice, freshly squeezed (or not from juice)
• 1 piece (s) orange peel
• some chilli flakes
• salt and pepper
• butter

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Instructions

1. Remove fat residues and silver skin from the pork fillet. Rub with rosemary and garlic, wrap in cling film and leave to rest in the refrigerator for about an hour.
2. Prepare the marinade in between:
3. Melt some butter, add honey, soy sauce and chilli flakes and bring to a simmer. Deglaze with orange juice, add the orange peel and bay leaves and reduce everything to medium heat for about 5 minutes. Remove the bay leaves and orange peel.
4. Bring the fillet to room temperature and remove the foil. Fry all over in a little butter on low heat and season with salt (careful, because the soy sauce makes the marinade salty too). Add the marinade spoon by spoon. Turn the fillet regularly and do this for approx. 25 - 30 minutes.
5. At the end the meat is glossy and the sauce has a syrupy consistency. Keep the fillet warm and puree the sauce with the hand mixer until smooth.