Pork Fillet in Honey – Mustard – Marinade
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pork fillet (s)
- 1 tablespoon mustard (Dijon mustard), sweeter
- 1 tablespoon honey
- 2 teaspoons olive oil
- 1 stalk rosemary
- 1 handful thyme
- some salt and pepper
- 1 teaspoon balsamic vinegar (crema di balsamic vinegar), as desired)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C. Mix the Dijon mustard with the honey and add the chopped herbs. If the honey is firm, place it on a plate and let it melt briefly in the oven. Season to taste with pepper and a little salt. Depending on the type of honey, it now has the color of liquid curry.
- Rub the fillet lightly (!) With the mixture and fry briefly on all sides over high heat. Then place the fillet on a double layer of aluminum foil and spread the remaining marinade on top. Wrap up tightly and cook in the oven for about 1/2 - 3/4 hour. Cut into medallions and serve.
- This goes well with potato dumplings and boiled carrots that are then seared with a little sugar and parsley.
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