Summary

Ingredients

• 1 kg pork loin (s) (pork salmon)
• 1 sprig rosemary
• 1 clove garlic
• Pepper mixed in coarse, colored and black
• Sea salt, coarse

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Instructions

1. If necessary, parry the pork salmon and make a slightly diagonal cross at the top.
2. Sprinkle the top well with freshly ground pepper and sea salt. Place the pork salmon on the roughly sliced garlic cloves and sprigs of rosemary.
3. Fry at 140 ° C hot air until a meat thermo inserted in the middle shows a core temperature of 60 ° C.
4. Then brown for about 10 minutes at 230 ° C or use the grill function. Finally, a core temperature of 65 ° C should be reached.