Pork Fillet with Red Onion Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g onion (s), red
- 3 sprigs rosemary
- 3 pork fillet (s) (approx. 800 g in total)
- Salt and pepper, black
- 2 tablespoons oil
- 175 ml port wine, white
- 100 ml veal stock or broth
- 1 teaspoon honey, more liquid
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the onions into 2 cm thick slices. Halve the rosemary sprigs. Wrap the pork fillets in rosemary. Salt and pepper. Sear the fillets all around in a roasting pan in hot oil.
- Remove the fillets. Add the onions and fry for 3 minutes, turning. Deglaze with the port wine and the stock. Put the pork fillets back in the roaster and cook in the preheated oven at 200 ° C on the 2nd rack from the bottom for 20 minutes (convection is not recommended).
- Remove the meat, wrap it in aluminum foil and let it rest for 5 minutes. Season the onions with salt, pepper and honey. Fold in the parsley. Slice the fillets and serve with the onions.
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