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🍽️ Tender Pork Fillet with Rosemary-Balsamic Sauce

286 kcal · 20 min · 4 servings

Ingredients

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

Instructions

1. 1. Rub the pork fillet generously with salt and pepper.
2. 2. Mix four tablespoons of wine with four tablespoons of balsamic vinegar in a small bowl.
3. 3. Heat oil in a frying pan and sear the fillet on all sides until browned.
4. 4. Reduce the heat to a low setting.
5. 5. Sprinkle fresh rosemary needles evenly over the meat.
6. 6. Slowly pour half of the wine and vinegar mixture over the fillet.
7. 7. Let the liquid reduce for a short time until it has significantly decreased.
8. 8. Pour in the remaining wine and vinegar mixture.
9. 9. Let the fillet cook for a total of ten minutes on low heat.
10. 10. Remove the fillet from the pan and wrap it tightly in aluminum foil.
11. 11. Let the wrapped meat rest for a few minutes.
12. 12. Deglaze the browned bits at the bottom of the pan with a little wine.
13. 13. Slice the cooled fillet into thin pieces.
14. 14. Open the foil and pour the released meat juices into the pan sauce.
15. 15. Stir the sauce well until it is creamy.
16. 16. Pour the finished sauce over the fillet slices.
17. 17. When increasing the sauce quantity, always maintain the same ratio of wine to balsamic vinegar.
18. 18. Enjoy the meat warm, even if it has cooled down slightly after resting.
19. 19. As a beginner, stick to the specified amount of rosemary for now.
20. 20. Alternatively, use parchment paper or baking paper instead of aluminum foil for a more ecological option.

Nutrition per serving

• kcal: 286
• Protein: 36 g · Fett/Fat: 13 g · Carbs: 2 g