Pork fillet cooked in the oven

Ingredients for 4 servings:

• 2 pork fillets (400 – 450 g each)
• 4 garlic cloves
• 2 tbsp clarified butter
• 4 tbsp olive oil
• 2 tsp, leveled salt
• 2 tsp, levelled pepper, e.g. lemon, herb or black pepper
• 2 tsp thyme
• 2 tsp marjoram
• 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Remove the meat from the refrigerator at least 1 hour before cooking. Rinse the fillets under cold water, pat dry, remove any tendons, and cut each fillet in half. Peel the garlic and slice it. Spread 4 pieces of grill foil on the work surface. Preheat the oven to 110°C (top/bottom heat). Heat the clarified butter in a large pan, place 1 of the 4 fillets in the pan, and sear for about 2 minutes on each side. Remove it from the pan to the foil and immediately add the second piece to the pan. While the second fillet is cooking, you can season the first. (If you have a larger pan, you can of course sear more than one fillet at once.) Sprinkle the fillet all over with 1/2 teaspoon salt, a little pepper, thyme, and marjoram. Place a few slices of garlic on top and drizzle with 1 tablespoon of olive oil. Fold the foil over the meat along the long sides, roll it up loosely, fold the short sides upwards, and fold it over once. Repeat this process with all fillets until the fourth fillet is wrapped. Reduce the oven temperature to 100°C and place the 4 packages on the oven rack. Depending on the thickness of the fillets, continue cooking in the oven for approximately 25-30 minutes (after this time, the thinner end pieces will be almost cooked through, while the thicker ones will remain pink inside). Once the time is up, remove from the oven immediately and let rest for 5 minutes. Only then unwrap the meat and cut it into 2 cm thick slices. This goes well with chanterelle mushrooms made from my recipe “Creamy Chanterelles.” https://www.chefkoch.de/rezepte/3731561565910672/Cremige-Pfifferlinge.html These can be made a few hours or the day before. If desired, add chanterelles to the plate, arrange fillet slices on top, and serve sprinkled with parsley. Serve with boiled potatoes, tagliatelle, or rice.