Pork Tenderloin Marinated in Rosemary Honey
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 3 tablespoon honey, stronger (e.g. lavender, chestnut 820;)
- 2 sprigs rosemary, fresh
- salt and pepper
- 1 medium onion (s)
- 100 g berries, mixed, unsweetened (frozen)
- 1 jar jam, tart berry jam e.g., currant, lingonberry
- 100 ml broth
- 2 tablespoon balsamic vinegar, dark
- 2 tablespoon clarified butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 ° C.
- Clean the fillet, season with salt, pepper and sear it in a large pan until it is brown all over. Brush the meat with the honey and top with the rosemary.
- Bake in the oven at 80 ° C for about 30 minutes.
- Remove the fillet and wrap it tightly in aluminum foil with the rosemary. Let cool down and chill.
- The meat tastes best when it can steep in the refrigerator for 1 day!
- For the sauce:
- Clean and dice the onion and sauté in the butter until translucent. Add the fruits, the stock and the jam, bring to the boil and simmer on low heat for about 5 minutes. Puree everything and rub through a sieve (or the fluffy Lotte). Season to taste with vinegar, salt and pepper and let simmer again if necessary (this will further enhance the taste). Then season again!
- To serve:
- If necessary, reheat the meat (in the foil) in the oven at 100 ° C (approx. 10 minutes).
- Now cut the fillet into thin slices and arrange on a plate. Add the sauce and possibly bread or salad.
- The meat also tastes very good when cold!
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