Summary

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)

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Instructions

1. 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.
2. 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.
3. This goes well with potato dumplings and boiled carrots that are then seared with a little sugar and parsley.