Directions
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.
You'll need
1 x pork fillet
80 ml balsamic vinegar
1 x garlic clove
1 sprig rosemary
6 tbsp olive oil
1 tbsp soya sauce
1 tbsp brown sugar
1 pinch salt and pepper
80 ml balsamic vinegar
1 x garlic clove
1 sprig rosemary
6 tbsp olive oil
1 tbsp soya sauce
1 tbsp brown sugar
1 pinch salt and pepper
