Marinated Pork Fillet with Mediterranean Herbs

Summary

Ingredients

• 1 pork fillet (s), approx. 500 g
• 6 tablespoon olive oil, extra virgin cold-pressed
• 1 bulb / n garlic, Chinese (alternatively fresh young standard garlic822;)
• 2 stalks rosemary, fresher
• 0.5 teaspoon ½ thyme, dried
• 1 teaspoon salt, fleur de sel, alternatively medium coarse sea salt
• Butter, (2 flakes it)

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Instructions

1. Use an ovenproof roasting pan with a lid (a deep, heavy pan with a lid will work).
2. Clean and peel the garlic bulb. Cut it in half lengthwise, then slice both halves into very thin slices.
3. Strip the leaves from one rosemary stalk and chop them finely.
4. Cut the pork fillet in half lengthwise to create two equal pieces. Place them in the cold roasting pan. Add the garlic slices, olive oil, chopped rosemary, dried thyme, and salt. Massage the meat and seasonings together thoroughly. Let rest uncovered at room temperature for 2 hours.
5. Redistribute the herbs and garlic over the meat. Cover the pan tightly with cling film, then place the lid on top. Refrigerate overnight (at least 8 hours).
6. Remove the pan from the fridge and preheat the oven to 80 °C (176 °F).
7. Remove the pork fillets from the pan. Heat the oil with the herbs and garlic in the pan over medium-high heat on the stove until shimmering. Add the meat back to the pan and sear all sides until deeply browned, turning every 2-3 minutes. Remove the pan from heat.
8. Redistribute the herbs and garlic over the meat. Place the whole fresh rosemary sprig lengthwise between the two fillet pieces. Cover the pan with the lid and place it on the middle oven rack. After 20 minutes, flip the fillets to ensure even cooking.
9. Insert a meat thermometer into the center of one fillet. Place a butter flake on each fillet. Continue cooking covered for approximately 60 minutes until the internal temperature reaches 63 °C (145 °F).
10. Remove from the oven and slice into finger-thick pieces with a sharp knife and serve.