Pork tenderloin to sassella with onion marmalade and pears
Instructions
Prepare the onion jam, cut them into rings and Blanch for 1 minute in boiling water, drain well and place in a casserole with 30 g of butter, 1 tablespoon white wine vinegar, 40 g of sugar and a pinch of salt to mix and cook over medium heat for 25 minutes.
Peel the pears, divide it into four, put it in a saucepan and cover with the sassella, let it cook for 10 minutes uncovered over low heat.
Clean the pork fillets, finely chop the Sage and Rosemary, mixing them with a pinch of salt and a few grains of crushed pepper, sprinkle the fillets with this mixture of pork, sauté in butter end to sautee well, turn off the heat and cover with a lid, let them rest for 10 minutes.
Remove the fillets and add to cooking the remaining wine pears leave on the fire for a few seconds and then filter the sauce, put the sauce in a saucepan and stir in the butter, cut into slices, place fillets on each plate a metal ring and pour onion jam for two inches above the jam have a quarter PEAR cut endpour the sauce over fillets.
Ingredients and dosing for 4 persons
- 2 pork fillets
- 2 white onions
- 30 g of butter
- 40 g of sugar
- 1 pera
- 20 cl of sassella wine
- 1 tablespoon of white wine vinegar
- Sage
- Rosemary
- 1 == Pto Meeting
- 1 == Pto coarse salt
- Some grains of pepper