Pork fillet in balsamic sauce

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 600 g
• 1 tbsp oil (garlic oil)
• 4 tbsp balsamic vinegar, red
• ½ pack of herbs (8-herb mixture) frozen
• 2 tbsp mustard, medium hot
• 1 tbsp garlic powder
• 150 ml broth
• 1 tsp, heaped flour
• Water

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Combine the oil, vinegar, mustard, and frozen herbs in a tall container. Trim the fillet, cut diagonally into 8-10 slices (each about 2.5-3 cm thick), and add them to the container. Mix with the marinade. Cover and let stand for about 2 hours, stirring occasionally. Brown the fillet pieces in an ungreased pan for about 2 minutes on each side – not too hot, or the herbs will burn. Then deglaze with the broth and add the remaining sauce from the container to the pan. Cover and simmer for another 5-6 minutes over low heat. Meanwhile, in a cup, mix the flour with a splash of water using a fork. Strain through a sieve to thicken the balsamic sauce. Serve with pasta or bread dumplings and a fresh salad. Serve with a slice of crusty baguette for a quick evening meal or as a delicious appetizer for a special occasion.