Pork fillet marinated in rosemary honey

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 3 tbsp honey, strong (e.g. lavender, chestnut…)
• 2 sprigs rosemary, fresh
• e.g. salt and pepper
• 1 m.-sized onion(s)
• 100 g mixed berries, unsweetened (frozen)
• 1 jar jam (tart berry jam, e.g. currant, cranberry)
• 100 ml broth
• 2 tbsp balsamic vinegar, dark
• 2 tbsp clarified butter
• e.g. salt and pepper

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 1 hour 30 minutes

and fine berry sauce, tastes cold and warm

Preheat oven to 80°C (top/bottom heat). Clean the fillet, season with salt and pepper, and sear in a large pan until browned all over. Brush the meat with honey and top with rosemary. Cook in the preheated oven for about 30 minutes. Remove the fillet and wrap tightly in aluminum foil with the rosemary. Allow to cool and refrigerate. The meat tastes best if it can rest in the refrigerator for 1 day!! For the sauce: Clean and dice the onion, and sauté in butter until translucent. Add the fruit, stock, and jam, bring to a boil, and simmer over low heat for about 5 minutes. Purée everything and pass through a sieve (or a food mill). Season to taste with vinegar, salt, and pepper, and simmer again if necessary (this further enhances the flavor). Then season again. To serve: Reheat the meat (in the foil) in the oven at 100°C (top/bottom heat) (approx. 10 minutes). Now cut the fillet into thin slices and arrange on a platter. Serve with the sauce and, if desired, bread or salad. We also enjoy the meat cold!