Ingredients 8 to 10 servings
- 1 kg pork fillet
- salt and black pepper coarsely ground
- Marinade
- 1 dl water
- 2 tbsp calf fund
- 4 tablespoons white balm vinegar
- 4 tablespoons oil
- ½ teaspoon salt
- Spoon from a pepper mix
- 1/2 -1 tsp Provençal Herbs
- 1 jar of capers
- ½ dl chopped parsley
How to prepare
1. Cut the fillet and brown it around the grease in the frying pan. Place it in the oven at 150 ° C to 70 ° C insidd temperature. Season with salt and pepper. Roll in foil and allow to cool slightly.
2. Mix water and calf fund in a bowl. Add vinegar, oil and salt. Mix in spices and capers.
3. Place the meat and marinade in double plastic bags and allow to marinate for the next day. Slice thin and place on saucer. Spoon the marinade over the meat and sprinkle with chopped parsley.