Tuscan Rosemary Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g pork fillet (s)
- 7 tablespoon Marsala
- 6 tablespoon balsamic vinegar, dark
- rosemary
- 6 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the washed and dabbed meat into approx. 2.5 cm thick slices and rub lightly with the freshly ground pepper. Mix a marinade out of the marsala and balsamic vinegar and place the meat in it, then let it steep for about 30 minutes. Do not throw away the marinade.
- After marinating, pierce the fillet pieces with a toothpick across the grain so that a sprig of rosemary can be pushed through. Do this with all pieces.
- Heat the olive oil in a pan and fry the pieces of meat with the twigs for 2-3 minutes until they brown. Mix the marinade with 1-2 tablespoons of water, pour over the meat and stew for another 2-3 minutes. Finally, add salt - I prefer to do it with coarse salt from the mill and garnish with the rest of the rosemary.
- It is a warm type of tapas that goes well with other tapas. If you like, you can of course also serve the meat as a main course; the quantities may then have to be changed.
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