Marinated pork fillet with Mediterranean herbs

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 500 g
• 6 tbsp olive oil, cold squeezed
• 1 bulb(s) garlic, Chinese (alternatively fresh young “standard garlic”)
• 2 sprigs of rosemary, fresh
• ½ tsp thyme, dried
• 1 tsp salt, fleur de sel or medium sea salt
• n. B. Butter , (2 flakes of it)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 50 minutes

super tender preparation with low-temperature cooking

I use a roasting pan with a lid. A deep pan with a lid will also do. It’s important that both are ovenproof. In preparation, clean, peel, and halve the garlic. Cut the halves into wafer-thin slices. Strip the leaves from one rosemary stalk and chop them very finely. Divide the fillet strand into two equal halves and place them in the cold roasting pan. Add the garlic, olive oil, chopped rosemary, thyme, and fleur de sel. Massage everything thoroughly and let it rest for at least two hours. Personally, I sprinkle the herbs and garlic over the meat once more and cover everything tightly with plastic wrap. Then put the lid on and refrigerate the roasting pan overnight. Preheat the oven to 80 degrees Celsius (180 degrees Fahrenheit). After marinating (by whatever method), remove the fillet from the roasting pan and heat the oil, herbs, and garlic in the roasting pan on the stovetop. Then add the meat back in and sear vigorously on all sides, turning occasionally to achieve a roasted flavor. Then remove the roasting pan from the heat. Sprinkle the garlic and herbs over the meat again. Place the fresh, whole rosemary sprig between the two pieces of fillet. Now place the roasting pan or pan with the lid on the rack in the middle of the oven. After about 20 minutes, turn the meat again, as otherwise one side of the meat would overcook due to the hot roasting pan. Now insert a meat thermometer into the center of one of the fillets and place a knob of butter on each piece of meat. Now let the fillets cook thoroughly in the oven for about another 60 minutes. The meat is perfect when the meat thermometer shows an internal temperature of just over 60 degrees. Please use the cooking time only as a guideline and pay attention to the meat thermometer. I have found that 80 degrees does not actually mean 80 degrees in every oven. As soon as the meat is cooked, cut into finger-thick slices with a sharp knife and serve. My favorite side dishes are “Italian-style green beans” and “Mediterranean-style napkin dumplings.” I’ve published both recipes here at chefkoch.de under my alias “Fiefhusener.”