Loin in Balsamic Vinegar

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	12 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

800 g pork fillet (s)
3 teaspoons, leveled rosemary (needles), chopped
3 teaspoons, sprinkled thyme leaves, fresh
2 cloves garlic)
6 cl balsamic vinegar, dark
Salt and pepper, black
4 tablespoon olive oil, (best quality)

Instructions

Parry the pork tenderloin, rub salt and pepper, finely chopped rosemary and thyme as well as the chopped garlic, leave to stand for approx. 1 hour - better overnight.
Heat the olive oil in a pan, brown the pork tenderloin on all sides and deglaze with the balsamic vinegar. Let simmer briefly. Place in a roasting dish together with the stew, which has been well scraped from the pan, and bake in the oven for approx. 0.5 hours (top and bottom heat 180 degrees C).
To serve, the meat is cut into thin slices and poured over the gravy. If necessary, add a little balsamic vinegar and water when frying.
This dish tastes just as warm as it is cold.
There is only a little sauce, but it tastes very intense.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.