Fried pork fillet with rosemary recipe
Fried Pork Fillet with Rosemary recipe
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|600 g||pork fillet, cut into 4 slices|
|salt and pepper|
|3 tbsp||balsamic vinegar|
|4 sprig(s)||rosemary, long sprigs|
|2 tbsp||olive oil|
Season the meat with pepper. Mix together the Marsala and the vinegar and marinate the meat for 30 minutes in the mixture, turning occasionally.
Pierce the fillets horizontally with a toothpick and then thread them onto the rosemary sprigs.
In a pan, heat the oil. Fry the fillets on both sides for a minute over high heat. Add 2-3 tablespoons of water to the remaining marinade and pour this into the pan. Cover as soon as the marinade starts to boil, take the pan from heat and allow to stand for some more minutes. Season the meat and the sauce with salt.
Serve with vegetables and Ciabatta bread.
ca. 10 min
Cooking / Baking Time:
ca. 5 min
Grade of difficulty:
Calories per portion:
Reference: Fried pork fillet with rosemary recipe
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