Rosemary balsamic pork fillet

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• salt and pepper
• 8 tbsp dry white wine
• 4 tbsp balsamic vinegar, dark
• 4 tbsp olive oil
• 1 rosemary sprig(s), approx. 20 cm, more to taste

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

the hit at every party and my daughters’ favorite meat

Salt and pepper the meat. Mix 4 tablespoons of wine and 4 tablespoons of balsamic vinegar. Brown the fillet in oil and continue cooking gently for 10 minutes. Sprinkle the rosemary sprigs over the fillet and gradually add the wine/vinegar mixture. Add a little at a time, letting it reduce repeatedly. After 10 minutes, wrap the fillet tightly in aluminum foil and let it rest. Boil the residue in the pan with the remaining wine. Cut the now-cooled fillet into thin slices and stir the meat juices remaining in the foil into the sauce. Drizzle the fillet slices with the sauce. The amount of sauce can be increased, but the proportions of wine and balsamic vinegar should always remain the same. The fillet is delicious even warm (i.e., after a short rest in the foil), but it is absolutely delicate when well marinated. I use a lot of rosemary because it really is my favorite herb. Rosemary novices should work with the specified amount first. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper to wrap the meat. This is recommended for ecological and health reasons. Recently, aluminum foil has also been available with baking paper on the side facing the food, which is also recommended.