Summary

Ingredients

• 500 g pork fillet (s)
• some salt and pepper
• 2 sprigs rosemary
• 4 tablespoon olive oil
• 5 cloves garlic
• 100 ml white wine, drier
• 4 tablespoon lemon juice

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Instructions

1. Completely remove sinew and fat from pork tenderloin. Now cut into 1 cm thick medallions. Season lightly with salt and pepper.
2. Wash the rosemary and shake dry, chop the needles very finely.
3. Sear the medallions in 2 tablespoons of olive oil for about 3 minutes on each side. Remove from the pan (put the pan with the oil aside for later). Place in a shallow bowl and sprinkle with the rosemary.
4. Peel the garlic and cut into thin slices. Briefly sauté in the pan with the remaining frying fat. Deglaze with the wine, allow the alcohol to evaporate slightly and pour over the meat. Drizzle with the lemon juice and the remaining olive oil. Season everything with a little salt and pepper and let it cool down. Cover and let steep in the refrigerator for 12 hours. Preferably overnight.
5. If you want more flair, you can add 1 chilli pepper (finely chopped without seeds) with the garlic.