Pork Fillet with Onions, Garlic, Rosemary and Balsamic Vinegar

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 m pork fillet (s)
  • 2 onions)
  • 5 clove (s) garlic
  • 200 ml white wine
  • 5 tablespoon balsamic vinegar, to taste
  • 2 sprigs rosemary
  • olive oil
  • salt and pepper
Pork Fillet with Onions, Garlic, Rosemary and Balsamic Vinegar
Pork Fillet with Onions, Garlic, Rosemary and Balsamic Vinegar

Instructions

  1. Peel the onions and garlic, chop the onions into large pieces and finely slice the garlic cloves.
  2. Fry the onions in good olive oil in a large pan over the heat that is not too high, do not let them brown.
  3. Wash and dry the meat and remove fat and skins. Season well with salt and pepper and place whole with the onions. Mix the white wine and balsamic vinegar, pour about half of it over the meat and add the rosemary sprigs. Let it stand with the lid on for approx. 15 minutes over low heat, turn 1-2 times. I add the garlic 5 minutes before the end of the cooking time (if you prefer the garlic mild, you can add it to the onions with the meat).
  4. Take out the meat and rosemary. Cut the meat into thin slices and briefly put them back into the sauce. Season the sauce with the rest of the wine balsamic vinegar, as well as salt and pepper.
  5. Serve with fried potatoes or white bread
  6. The pork tenderloin also tastes great cold, we`ve already had it on an Italian buffet.
  7. The quantities given for wine balsamic vinegar cannot be entirely correct, I always do it by feeling.

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