in Recipes

Low-temperature pork fillet braid

updated

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Ingredients for 6 servings:

  • 2 pork fillets
  • 2 rosemary sprigs
  • 1 tsp, levelled salt, coarse
  • ½ tsp black peppercorns
  • ½ tsp peppercorns, pink
  • 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

decorative variant

Preheat the oven to 80 degrees Celsius (180 degrees Fahrenheit). Pluck the rosemary needles and grind them with the salt and peppercorns. Toss the rosemary with olive oil. Cut two 2 cm cuts lengthwise into the pork fillets. They should still be connected at the top. Massage in the marinade. Then braid the fillets and pin the ends together with a toothpick or skewer. Briefly sear the pork fillet braids in a pan with a little olive oil on both sides to brown them. Place the braids on a cold plate and cook in the oven for 1 to 1.5 hours, depending on their thickness.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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