Pork fillet skewers


Before preparing the fillet, you can trim off the silver skin by running a sharp knife under it. Try to remove as little meat as possible, though.


500 g pork fillet

60 ml (¼ cup) balsamic vinegar

60 ml (¼ cup) extra-virgin olive oil

8 cloves garlic, cracked

salt and black pepper

4 sprigs rosemary, finely chopped

4 sprigs thyme, finely chopped

Preheat oven to 200 °C.


  • Trim silver skin off the fillet with a very sharp, thin knife.
  • Put the fillet on a non-stick baking pan with a rim. Coat with balsamic vinegar and rub it in to the meat. Drizzle with olive oil, just enough to coat.
  • Cut small slits into the meat and insert chunks of cracked garlic cloves into them. Rub with salt and pepper, rosemary and thyme.
  • Roast in the oven for 15 minutes.
  • Let the meat rest, transfer to a carving board, cut into cubes and skewer.