Summary

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)

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Instructions

1. 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.
2. 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).
3. 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.
4. This dish tastes just as warm as it is cold.
5. There is only a little sauce, but it tastes very intense.