Pork fillet with borretane onions

Pink roasted pork fillet

1. Rinse the pork fillet in cold water, pat dry and salt well all over.
2. Heat the olive oil in a pan.
3. Brown the pork fillet all over in the hot oil.
4. Season the pork fillet generously with pepper.
5. Remove the seared pork fillet from the pan and place on a baking tray.
6. Leave the pan with the oil on the switched-off hob for further use.
7. Roast the seared pork fillet in a preheated oven at 120° for approx. 15 minutes until pink.
8. Cover the pork fillet and leave to rest for approx. 5 minutes.

Borretane onions

1. Peel and finely dice the onion.
2. Peel the celery and dice to the size of a pea.
3. Peel the carrot, cut in half and also dice to the size of peas.
4. Reheat the pork fillet oil in the pan.
5. Add the onion, celery and carrot cubes to the pan and sauté until the onions are translucent.
6. Sprinkle the brown sugar over the vegetables and stir.
7. Add the white wine and balsamic vinegar and simmer for approx. 2 minutes.
8. Add the vegetable stock, borretane onions, bay leaves, rosemary sprigs, salt, pepper and honey.
9. Simmer the sauce for about 8 minutes until the celery and carrots are al dente.
10. Remove the bay leaves and rosemary sprigs.
11. Season the sauce to taste with salt and pepper.

Pork fillet with borretane onions

1. Cut the pork fillet into thumb-thick slices.
2. Arrange the pork fillet slices overlapping and pour over the sauce.