Summary

Ingredients

• 1 kg pork fillet (s)
• oil
• salt and pepper

For the marinade:

• 6 tablespoon balsamic vinegar
• 3 teaspoons mustard, (preferably Dijon or other good ones)
• 4 tablespoon parsley, finely chopped
• 4 tablespoon dill, finely chopped
• 4 tablespoon chives, finely chopped
• 3 teaspoons berries (pink pepper berries, Schinus berries)
• 3 tablespoon olive oil

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Instructions

1. Preheat oven to 200°C (400°F), using conventional heat rather than fan-assisted to prevent drying the meat.
2. Prepare the pork fillets: wash, pat completely dry, and trim any excess fat.
3. Heat a light coating of oil in a roasting pan over high heat until very hot.
4. Place the pork in the hot pan and sear on all sides until browned, about 3 minutes per side.
5. Season the seared pork with salt and pepper.
6. Pour roughly 1/8 liter (about 1/2 cup) of water into the pan around the pork.
7. Transfer the roasting pan to the preheated oven and cook for 10-15 minutes until the pork reaches an internal temperature of 63°C (145°F).
8. Remove from the oven and allow the pork to cool in the pan for about 5 minutes.
9. Slice the pork into thin slices.
10. Layer the pork slices in a shallow bowl or deep plate, separating each layer with pan juices and light seasoning of salt and pepper, ensuring all slices are surrounded by liquid.
11. Refrigerate for at least 4 hours (8-10 hours preferred) before serving.
12. Serve the chilled pork slices cold.