First switch on the oven - to around 200-220 ° C (circulating air accordingly less, but dries out a little more - I don`t like it that much).
Then take the pork fillet (s), prepare them accordingly (wash, dry, peel or so if necessary) - and fry them vigorously in a hot roasting pan with a little hot oil. Then add a little salt and pepper, pour in a little (!) Water - and put the roasting pan in the (now hot) oven - and continue cooking there for about 10-15 minutes until the meat is cooked through.
Meanwhile I stir the marinade - just mix all the ingredients together. Poke the pink berries roughly beforehand (but do not grind them completely).
As soon as the fillet is ready, add the gravy (about 1/8 l for me) to the marinade - and let the meat rest and cool. Then cut into thin (!) Slices put some marinade in a shallow bowl or a large deep plate place the first slices on top and keep layering so that all slices are separated by the marinade and all around you are surrounded maybe turn the slices at the same time, then it works very well maybe spread the marinade remnants on top.
So, and now it only takes a few more hours (at least 4 - better still about 8-10 hours) and a place in the fridge - and then you can eat!
To serve, decorate with more pink pepper berries and a few sprigs of herbs.
This herb meat goes perfectly with all kinds of party buffets - where various salads made from pasta + potatoes as well as baguettes, bread, etc. are typically available. The herb fillet goes perfectly with all of these things. It is also ideal as a picnic meal or brunch buffet. In addition, it is a delicious, light and sometimes a little fresher alternative to all the rather fatty and well-known things such as sausages, meatballs, schnitzels, etc., which are normally on offer there. The amount can also be extrapolated as required - for a larger number of guests.
Ingredients
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