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)
Print Recipe
Pin Recipe 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.
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