Pork fillet in balsamic sauce with white wine

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 1 jar white wine
• ½ jar balsamic vinegar
• 250 g shallot(s)
• 2 tsp honey
• n. B. garlic clove(s)
• rosemary
• Thyme
• olive oil
• chives
• salt and pepper
• Broth, granulated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean and mince the shallots and garlic. Chop 1 rosemary sprig. Season the fillet with salt and pepper and sear on all sides in the oil. Deglaze with a little wine and balsamic vinegar. Sprinkle with garlic and rosemary and cook gently for 10 minutes. Remove the fillet from the pan and wrap in aluminum foil. Add the oil to the pan and heat. Sauté the honey, shallots, and herb sprigs. Deglaze with the wine and balsamic vinegar and dissolve the granulated stock in it. Add the remaining liquid, reduce slightly, and season to taste. Remove the herb sprigs. Slice the fillet. Stir the juices into the sauce. Arrange the meat and shallots on a platter. Drizzle with the stock and serve sprinkled with chopped chives.