Mix vinegar, oil and paradeis pulp with the crushed garlic clove and finely chopped herbs. Season the marinade with Worchester sauce and Tabasco.
Draw the cognac onto a syringe fitted with a fine hypodermic needle. Inject the dried but unwashed tenderloin with the cognac. Rub the roast with the marinade and marinate for about 60 min.
Heat the oil in a roasting pan and pour in the lung roast and sear it all around.
Lower the oven temperature and roast the lung roast with the lid closed for about 10 min more on each side, then it will be medium.
If you want the roast cooked through, i.e. “well done”, extend the roasting time by 5-10 min.
Remove the roast from the cooking pot and arrange it in 4 slices on a heated plate.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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