Red wine pork fillet with pepper crust

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 1 onion(s)
• 3 cloves garlic
• 1 large bay leaf
• 1 tbsp, heaped oregano, shredded
• 4 black peppercorns
• Red wine, dry
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 30 minutes; Total time approx. 20 hours 40 minutes

rustic but delicate

The night before, halve the pork fillet and place it in a freezer bag. Peel and roughly chop the onion, peel and halve the garlic cloves, and place both in the freezer bag. Now add the bay leaf, oregano, and peppercorns, then fill with red wine enough to cover the meat and refrigerate the whole thing overnight. The next day, remove the meat from the freezer bag, pat it dry thoroughly with kitchen towels, and bring to room temperature. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and discard the marinade. Season both fillet pieces with plenty of salt and more freshly ground black pepper to form a pepper crust. Then place the meat in the preheated oven on the middle rack for about 25 minutes, depending on the thickness. Let the fillet rest briefly at room temperature. Then slice it and divide it between individual plates. As a side dish, “garlic potatoes” from the database and green beans cooked in heavily salted water with savory are excellent.