Pork Tenderloin in Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork fillet (s)
- 1 teaspoon rosemary, fresh, finely chopped
- 1 teaspoon thyme, fresh, finely chopped
- 1 clove garlic
- 4 cl balsamic vinegar
- salt and pepper
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Clean the pork fillet, rub with salt and pepper, finely chopped rosemary and thyme as well as the clove of garlic, leave to stand for approx. 1 hour.
- Heat the olive oil in a pan, brown the pork tenderloin on all sides and deglaze with the balsamic vinegar. Let simmer briefly. Place in a roasting dish together with the stew, which has been well scraped from the pan.
- Fry in a hot oven for approx. 1/2 hour (fan oven: 160 ° C, top / bottom heat: 185 ° C).
- Tip: If you wish, you can add a whole bulb of unpeeled garlic, only freed from the outer loose skins. The softened garlic can then easily be squeezed out of the skin on bread or potatoes.
- To serve, cut the meat into thin slices of your choice and pour the gravy over them (add a little balsamic vinegar when roasting).
- This dish tastes as good warm as it is cold.
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