Summary

Ingredients

• 250 ml port wine, red
• 60 ml good quality balsamic vinegar
• 12 small shallot (s)
• 50 g butter, cold (can be stored frozen)
• 250 ml veal stock
• 100 ml wine, white, dry
• 700 g pork fillet (s), (middle piece)
• 3 tablespoon olive oil
• Rosemary, thyme (sprigs) to taste
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the sauce, reduce the port wine to a third. Then stir in the balsamic vinegar.
2. Peel the shallots, sauté in the butter until translucent, pour in the veal stock and wine and reduce everything to a third. Put aside.
3. Preheat the oven to 150 °.
4. Remove skin and tendons from meat and fry well on all sides in the oil. Fry the herb sprigs. Season the fillet with salt and pepper, place with the frying fat and the herb sprigs on a baking sheet loosely wrinkled with aluminum foil and cook in the oven on the 2nd rack from the bottom for about 15 minutes.
5. Then wrap the fillet well with aluminum foil and let it rest for approx. 5 minutes in the switched-off oven.
6. Cut 50 g of cold butter into small cubes, add the port wine mixture to the shallot reduction (light binding) and season to taste.
7. Polenta tastes good with it.