Mediterranean Filled Pork Tenderloin

Summary

Ingredients

• 2 pork fillet (s) approx. 400 g each
• 100 g tomato (s), dried, pickled in oil
• 1 teaspoon thyme, oregano and rosemary, dried
• 1 clove (s) garlic, small
• Salt and pepper, black from the mill
• 1 carrot (s)
• 1 onion (s)
• 2 teaspoons olive oil for frying
• 500 ml vegetable stock, lightly salted
• Aceto balsamico, old man
• 1 tablespoon butter, cold

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Instructions

1. Finely chop the tomatoes and garlic or chop in a blender and mix with the dried herbs, salt and pepper to a paste. Remove tendons and fat from the pork fillet and cut off the tips so that each fillet is evenly thick. Then use a long, sharp knife lengthways and cut the fillet into a flat piece about 1.5 cm thick so that the meat can be rolled into a roulade. Spread the tomato and spice filling on both pieces, roll each piece into an even roulade and tie with kitchen twine.
2. Heat 1 teaspoon olive oil in a pan and fry the filled fillets over medium heat. Preheat the oven to 80 ° C (no convection!) And let the fillets cook for 1-1.5 hours, depending on their thickness.
3. Roughly dice the carrot and onion. Put a little more oil in the pan and fry the vegetables together with the fillets, allowing them to take some color. Loosen the roasting set with a little vegetable stock and transfer everything to a saucepan. Pour in the remaining vegetable stock and steep the stock for about 1 hour more than let it boil. Then pour through a sieve and reduce to about a third. Season with balsamic vinegar and salt and assemble with the cold butter.
4. Take the fillets out of the oven, remove the kitchen twine and serve with the sauce, cut diagonally into slices.
5. Ribbon noodles tossed in truffle oil, rosemary potatoes or mashed potatoes with a little garlic and a fine vegetable, e.g., broccoli, beans or green asparagus.