Pork fillet with fruity pear and pomegranate sauce

Ingredients for 4 servings:

• 800 g pork fillet(s)
• n. B. Rosemary, some stalks
• 4 tbsp olive oil
• Salt
• pepper
• 50 g butter
• 1 onion(s), red
• 1 pear(s), ripe
• 200 ml cream
• ½ lemon(s), the juice
• some syrup (pomegranate syrup), some dashes of it
• some chili oil, some dashes of it
• 1 tbsp mustard, sweet
• 1 tbsp honey
• 75 ml meat broth

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the pork fillet, pat dry, trim, and cut into slices about 5 cm thick. Season generously with salt and pepper. Place a pan on the heat plate, add the olive oil, and heat. Add the rosemary sprigs and the pork fillet. Sear the fillets on both sides for about 1 minute. Then place in the oven preheated to 200°C for about 8 minutes. The fillets should be juicy! For the sauce, heat the butter in a saucepan. Peel the onion and finely dice. Peel the pear and slice. Sauté both until translucent. Add the mustard and honey and deglaze with lemon juice. Add the cream and a little beef stock and season with salt and pepper. Finish with pomegranate syrup and chili oil to taste. Penne goes perfectly with this dish.