Pork fillet with sage and thyme

Pork fillet with sage and thyme

Total: 2 hr 5 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 300 kcal
, Fat: 11 g
, Protein: 50 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To prepare the meat

2 pork fillets (each approx. 450 g)
4 sprigs thyme
2 sprigs sage

To brown the meat

1 tbsp olive oil
¾ tsp salt
a little pepper
1 garlic clove, halved
8 sage leaves
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How it's done

To prepare the meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Place the thyme and sage on top of the meat, tie with kitchen twine, transfer to the warmed platter. Insert the meat thermometer into the thickest part of one of the fillets.

To finish cooking

Approx. 1 3/4 hrs. in the centre of the oven. The core temperature should be approx. 58°C.

To brown the meat

Heat the oil in a frying pan. Season the meat, brown all over for approx. 2 mins., briefly fry the garlic and sage alongside. Carve the meat and serve on warm plates along with the garlic and herbs.

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