Marinated pork fillet from the oven

Ingredients for 3 servings:

• 500 g pork fillet(s), fresh
• 2 onions
• 5 tbsp olive oil
• 5 tsp mustard
• 3 tsp balsamic vinegar
• 1 tbsp honey
• some salt and pepper, finely ground
• some thyme
• some chili

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

is marinated with a syringe

First, mix a little oil with the honey, mustard, and balsamic vinegar. Season to taste with fine salt and pepper. Add the chili and thyme later, otherwise the marinade won’t fit through the syringe. Put about 1/4 of the marinade into a marinade syringe and then carefully inject it into the center of the meat at intervals of 2-3 cm. Now add the thyme and chili to the remaining marinade and mix well. Place the meat and the remaining marinade in a freezer bag, seal it tightly, and then massage the meat. Leave the freezer bag in the refrigerator for about 2 hours. Then chop the onion and fry it until it’s well-fried in a little oil. Transfer the onions and oil from the pan to a roasting pan. Now sear the meat on all sides until it gets a nice brown color. Add the seared meat to the onions in the roasting pan and place it in the oven preheated to 170°C. I only use the bottom of the roasting pan without the lid, but the marinade injected into it keeps the meat very juicy. Remove the meat from the oven after 15-20 minutes. I like to use an oven thermometer, which is inserted into the center of the meat before cooking. The meat is cooked through at an internal temperature of 65-70°C. I then serve the meat in 2 cm thick slices, garnished with the fried onions, and with a fresh salad.