Pork fillet in balsamic vinegar

Ingredients for 3 servings:

• 1 pork fillet(s)
• 1 tsp rosemary, fresh, finely chopped
• 1 tsp thyme, fresh, finely chopped
• 1 garlic clove(s)
• 4 cl balsamic vinegar
• salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Clean the pork fillet, rub it with salt and pepper, finely chopped rosemary and thyme, and the garlic clove, and let it stand for about 1 hour. Heat olive oil in a pan, sear the pork fillet on all sides until well browned, and deglaze with the balsamic vinegar. Braise briefly. Place the pork fillet in a roasting tin with the braising liquid scraped from the pan. Roast in a hot oven for about 1/2 hour (convection oven: 160°C, top/bottom heat: 185°C). Tip: If desired, you can add a whole bulb of garlic, unpeeled and only free of the outer loose membranes. The softened garlic can then be easily squeezed out of the membranes onto bread or potatoes. To serve, cut the meat into thin slices and pour the cooking liquid over it (add a little balsamic vinegar while roasting if desired). This dish tastes just as good hot as it does cold.