Summary

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

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Instructions

1. 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.
2. 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.
3. Fry in a hot oven for approx. 1/2 hour (fan oven: 160 ° C, top / bottom heat: 185 ° C).
4. 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.
5. To serve, cut the meat into thin slices of your choice and pour the gravy over them (add a little balsamic vinegar when roasting).
6. This dish tastes as good warm as it is cold.