Pork fillet with balsamic vinegar and herbs

1. 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).
2. 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
3. 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.
4. Place in the oven for 25 minutes at 160°C
5. 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.
6. Remove the dish from the oven and let it rest for about 3 minutes covered in the foil from earlier.
7. 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.

Suggested accompaniments

• Mashed potatoes
• Greg's two tomato, onion and apple sauce