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Pork Fillet with Fruit – Onion – Balsamic Vinegar – Sherry – Dressing

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 350 g pork fillet (s)
  • 3 onion (s), red, diced
  • 1 small Can (s) peach (s) or pears, quartered
  • 250 g mozzarella, sliced
  • 125 ml sherry
  • 125 ml balsamic vinegar, red or white
  • 1 tablespoon honey
  • 2 tablespoon sugar
  • 1 pinch (s) pepper
  • 1 pinch (s) salt
  • oil
Pork Fillet with Fruit – Onion – Balsamic Vinegar – Sherry – Dressing
Pork Fillet with Fruit – Onion – Balsamic Vinegar – Sherry – Dressing
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Instructions

  1. Cut the pork fillet into approx. 3 cm thick slices. Salt and pepper on one side. Fry in hot oil (the seasoned side first), season the other side and turn the meat. Fry for about 3 minutes on both sides, remove and put aside in a greased baking dish.
  2. Pour off the fruit juice 3/4 of the way. Add honey to the same pan and caramelize the onions in it. Add sugar and fruit. Stir in the sherry and balsamic vinegar to deglaze, allow to reduce.
  3. After the reduction (must become thick) add the sauce to the meat. Place the mozzarella slices on the meat and then bake in the oven (middle rack) at approx. 170 degrees for about 30 minutes.
  4. Fresh salad and (green) noodles are ideal as a side dish.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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