1. 1

   Step 1

   Season the 1 kg pork tenderloin all over with salt and pepper.

2. 2

   Step 2

   In a small bowl, mix 4 tbsp of white wine and 4 tbsp of balsamic vinegar together.

3. 3

   Step 3

   Heat 4 tbsp of olive oil in a pan and sear the pork tenderloin on all sides.

4. 4

   Step 4

   Reduce the heat and let the meat gently finish cooking for 10 minutes.

   Timer 10 min
5. 5

   Step 5

   Place the 1 rosemary sprig over the meat and gradually pour in the wine-balsamic mixture.

6. 6

   Step 6

   Let the liquid simmer down repeatedly until it has reduced.

7. 7

   Step 7

   Remove the cooked tenderloin from the pan, wrap it tightly in aluminum foil, and let it rest briefly.

8. 8

   Step 8

   Deglaze the remaining pan drippings with the remaining 4 tbsp of white wine and bring to a brief boil.

9. 9

   Step 9

   Slice the cooled tenderloin into thin slices.

10. 10

    Step 10

    Add the meat juices from the aluminum foil to the sauce in the pan and stir.

11. 11

    Step 11

    Drizzle the sauce over the pork slices and serve.

Space/arrow keys: next or previous step