Summary

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

1. 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.
2. 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).
3. 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.