John Myers
Pork Fillet in Peach Balsamic Sauce
The perfect pork fillet in peach balsamic sauce recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 400 g Red onions
- 0,5 bunch Thyme
- Salt pepper
- 1 tbsp Clarified butter
- 1 tbsp Butter
- 1 tbsp Brown sugar
- 3 tbsp Baslamico vinegar
- 125 ml Red wine
- 125 ml Broth
- 4 Peaches
- Wash the pork tenderloin and pat dry. Peel the onions, cut into wedges. Wash the thyme, pat dry and pluck the leaves off. Preheat the oven to 190 ° C (fan oven: 170 ° C). Season the fillet with salt and pepper and fry in the hot clarified butter for about 10 minutes. Place the meat in an ovenproof dish, cover with aluminum foil and cook on the second rack for approx. 15 minutes.
- Add the butter to the frying fat. Fry the onions and thyme in it. Sprinkle with sugar and caramelize while stirring. Deglaze with vinegar. Add the wine and broth. Simmer for 5 minutes without a lid.
- Skin the peaches and cut into wedges.
- Remove the meat and let it rest for a while. Add the peaches to the onions and simmer for about 3 minutes, season with salt and pepper. Cut the meat into slices and serve with the peach sauce on preheated plates.
- Serve garnished with a little thyme.
- Rice or fried potatoes and mixed lettuce tastes good with it.
Facebook Comments