Pork filet marinated in rosemary - honey

Working time approx. 1 hour

Rest period approx. 1 Day

Total time approx. 1 Day 1 hour

ingredients

500g pork tenderloin

3 tablespoons honey, stronger (e.g. lavender, chestnut...)

2 sprigs rosemary, fresh

salt and pepper to taste

1 medium sized onion

100 g berries, mixed, unsweetened

1 glass of jam, tart berry jam e.g. currant, cranberry

100 ml broth

2 tablespoons balsamic vinegar, dark

2 tablespoons of clarified butter

salt and pepper to taste

preparation

Preheat the oven to 80°C.

Clean, salt and pepper the fillet and roast it in a large pan until it is brown all around. Brush the meat with honey and cover with rosemary.

Cook in the oven at 80°C for about 30 minutes.

Take out the fillet and wrap it with the rosemary tightly in aluminium foil. Let it cool down and put it in a cool place.

The meat tastes best if it can stand in the fridge for 1 day!

For the sauce:

Clean and chop the onion and sauté in butter until translucent. Add the fruits, broth and jam, bring to the boil and simmer for about 5 minutes on low heat. Puree everything and pass through a sieve (or the brisk Lotte). Season to taste with vinegar, salt and pepper and let it simmer again if necessary (this enhances the taste even more). Then season again!

To serve:

Warm up the meat (in the foil) in the oven at 100°C (approx. 10 minutes).

Cut the fillet into thin slices and arrange on a plate. Add the sauce and possibly bread or salad.