Summary

Ingredients

• 1 tablespoon mustard, coarse-grained
• 1 tablespoon balsamic vinegar
• 1 tablespoon rapeseed oil
• a little pepper from the mill
• 600 g pork fillet (s)
• little salt
• 2 tablespoon parsley
• 2 tablespoon thyme
• 2 tablespoon marjoram

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Instructions

1. Rinse the parsley, shake dry, cut finely. Rinse the thyme, shake dry, cut finely. Rinse the marjoram, shake dry, cut finely.
2. Mix the first four ingredients well for the marinade. Brush the fillet with it and cover it in the refrigerator to marinate for approx. 1 hour.
3. Preheat the oven to 120 ° C. Salt the fillet. Place on the grid in the oven. Slide the wire rack into the lower half of the oven and insert the tray one groove deeper. Cook the fillet for approx. 30 minutes. Core temperature approx. 55 ° C.
4. Mix the herbs on a plate. Turn the fillet in the herbs, press down well. Now cut the fillet into slices. Arrange the meat with the side dish on preheated plates, serve. Potato gratin à la Max also tastes good.