for 4 person

To prepare the meat

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

To brown the meat

1 tbsp	olive oil
¾ tsp	salt
a little	pepper
1	garlic clove, halved
8	sage leaves

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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