Summary

Ingredients

• 2 pork fillet (s), not too big
• salt and pepper
• 5 tablespoon oil

For the marinade:

• 6 tablespoon red wine vinegar
• 9 tablespoon oil
• 3 teaspoons Dijon mustard
• 10 tablespoon herbs, chopped, e.g. parsley, dill, chives, chervil, cress, fresh or frozen
• 3 teaspoons pink pepper

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Instructions

1. Rinse, dry and season pork tenderloin with salt and pepper. Heat the oil, fry the pork tenderloin well on all sides and then place in the oven at 200 ° C for about 10 minutes. Use a roasting thermo if necessary.
2. Let the meat cool down lukewarm. With a sharp knife, cut into slices approx. 1/2 cm thick and place in a deep plate in a flake shape. Season with salt and pepper vigorously.
3. Mix all ingredients for the marinade and the gravy well in the shaker and pour over the meat. Possibly lift the meat slices again so that everything is moistened with the marinade.
4. Let it steep for at least 4 hours. You can also prepare the meat the day before and let it steep overnight.