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Pork fillet with balsamic vinegar and herbs

Pork fillet with balsamic vinegar and herbs

Name: Pork fillet with balsamic vinegar and herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 servings
Ingredients: 500 g pork fillet; 40 g of dried tomatoes; 2 cloves of garlic; Fresh thyme and rosemary; Salt and pepper; Balsamic vinegar; Virgin olive oil

By Greg

Total Time: 50 min

Prep Time: 10 min

Cook Time: 40 min

A tasty crowd pleaser, and very easy to make.

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Pork fillet with balsamic vinegar and herbs

Recipe Details

Serves: 3 people

Difficulty: Easy

Created 14 July, 2015

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Ingredients

500 g pork fillet
40 g of dried tomatoes
2 cloves of garlic
Fresh thyme and rosemary
Salt and pepper
Balsamic vinegar
Virgin olive oil

Instructions

Take the meat out of the fridge about 30 minutes before you want to start, place oven grid towards the 2nd level from bottom. Heat to 160°C (conventional).
Put following in a small bowl and mix together with a fork:
1. Finely chopped garlic cloves, finely chopped dried tomatoes, finely chopped rosemary, 100 ml virgin olive oil, freshly ground black pepper
Place the pork fillet in a pyrex dish and rub with the mixture from the second step. Turn it over and repeat. Then wrap the stalks of thyme around the meat. Drizzle balsamic vinegar over the whole piece of meat in a zigzag motion. Season lightly with salt and cover the top of the pyrex dish with tin foil.
Place in the oven for 25 minutes at 160°C
Remove from oven, take off the tin foil, brush the meat with the mixture that will have run down into the dish in the mean time. Leave the foil off (but don't throw it away) and put everything back into the oven, raising the temperature to 180°C for another 10 minutes.
Remove the dish from the oven and let it rest for about 3 minutes covered in the foil from earlier.
Place the meat on a carving board and slice it into roughly one centimetre thick slices.
Arrange nicely on the plates and spoon some of the marinade onto the servings, the thyme stalks also look appetising and artistic when laid on top of the meat.