Marinated Pork Tenderloin from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pork fillet (s), fresh
- 2 onions)
- 5 tablespoon olive oil
- 5 teaspoons mustard
- 3 teaspoon balsamic vinegar
- 1 tablespoon honey
- some salt and pepper, finely ground
- some thyme
- some chili
Print Recipe
Pin Recipe Instructions
- First mix a little oil with the honey, mustard and balsamic vinegar. Season to taste with fine salt and fine pepper. Add the chilli and thyme later, otherwise the marinade will not fit through the syringe.
- Pour about 1/4 of the marinade into a marinade syringe and then carefully inject it into the center of the meat at a distance of 2 - 3 cm.
- Now add the thyme and chilli to the rest of the marinade and mix well. Put the meat with the remaining marinade in a freezer bag, close it tightly and then massage the meat. Let the freezer bag sit in the refrigerator for about 2 hours.
- Then cut the onion into small pieces and sauté it with a little oil. Put the onions and the oil from the pan in a roasting pan. Now fry the meat on all sides too, so that it gets a nice brown color.
- Put the seared meat with the onions in the roaster and place it in the oven preheated to 170 ° C. I only use the bottom shell of the roaster without the lid, but the marinade that is injected makes the meat very juicy.
- Take the meat out of the oven after 15-20 minutes. Here I like to use an oven thermo, which is inserted in the center of the meat before cooking. The meat is then cooked through at an internal temperature of 65 - 70 ° C.
- I then serve the meat in 2 cm thick slices, garnished with the fried onions, with a fresh salad.
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