John Myers
Contents
show
Ingredients
- 700 g Pork fillet in one piece
- 4 Garlic cloves
- 2 tsp Olive oil
- Salt and pepper from the mill
- 2 tbsp Mixed herbs fresh, frozen or dried
- E.G. rosemary, thyme, oregano, basil
Instructions
- Preheat the oven to 150 ° C top / bottom heat
- Peel the garlic and dice finely. Wash herbs, shake dry and finely chop. Remove fat and silver skin from the pork fillet, wash and pat dry. Wash fresh herbs, shake dry and finely chop.
- Heat the oil in a pan and fry the pork tenderloin over medium heat.
- Spread a double-layered piece of aluminum foil (large enough to wrap the fillet in) on the work surface. Spread half of the chopped garlic in the middle, slightly larger than the size of the piece of meat. Add salt and pepper and about half of the chopped herbs to the garlic.
- Place the seared pork tenderloin on top. Salt and pepper. Spread the remaining garlic on the meat and sprinkle with the remaining herbs.
- Wrap the meat tightly in the aluminum foil and place it on a wire rack in the oven.
- Turn the oven down to 130 ° C and let the meat soak through for 30-35 minutes. Take it out of the oven and let it rest in the foil for 5 minutes.
- This goes very well with rosemary potato spoons and Italian giant beans (recipes in my KB)
- I used the brattett as the basis for a delicious cream sauce. (Rz in my KB)
Nutrition
Serving: 100gCalories: 177kcalFat: 20g
