Summary

Ingredients

• 2 pork fillet (s), approx. 300 g each
• 1 can peach (s), 425 ml
• 2 onion (s), red
• 1 chilli pepper (s), green
• 1 piece (s) ginger root, the size a thumb
• 5 tablespoon rapeseed oil, or peanut oil
• 6 tablespoon balsamic vinegar, white
• 75 g suar, brown
• 4 sprigs rosemary
• Berries (pink berries)
• salt and pepper

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Instructions

1. Drain the peaches, catching the juice and measuring 75 ml. Dice peaches and peeled onions. Core and finely chop the chilli pepper, peel and grate the ginger.
2. Heat 2 tablespoons of oil, sauté the onions, sauté the peaches and ginger briefly. Sprinkle with sugar, sweat, deglaze with vinegar and peach juice. Bring to the boil and simmer for about 10 minutes. Season with salt and pepper and let cool.
3. Cut the meat into approx. 12 medallions. Wash rosemary and shake dry.
4. Heat 3 tablespoons of oil in a pan, fry the meat on both sides for about 4 minutes. Add the rosemary just before the end of the roasting time. Season with salt and pepper berries and serve with the chutney. Garnish with rosemary.
5. Rice, mashed potatoes or flat bread tastes good with it.