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Balsamic vinegar pork filet

35 min
Balsamic vinegar pork filet

Balsamic vinegar pork filet

35 min
  • 1 xpork fillet
  • 80 mlbalsamic vinegar
  • 1 xgarlic clove
  • 1 sprigrosemary
  • 6 Tbspolive oil
  • 1 Tbspsoya sauce
  • 1 Tbspbrown sugar
  • 1 pinchsalt and pepper

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Manual

mug 0.4 l
multi-purpose blade
Trim the pork filet. Mix the vinegar, olive oil, soy sauce, sugar, garlic, rosemary and pepper in the beaker, using the bamix® with the mincer, to make a marinade. Put the meat in a vacuum container. Add the marinade and vacuum seal everything for 30 minutes.
Preheat the barbecue. Barbecue the pork filet at 200 degrees indirect heat. Brush the rest of the marinade over the meat repeatedly. After about 30–40 minutes, a core temperature of 68 degrees should be reached. Then the filet is ready and can be served.
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