Pork fillet with Mallorcan sobrasada sauce and mashed potatoes

Ingredients for 3 servings:

• 1 pork fillet(s)
• Clarified butter or Biskin
• 1 small onion(s)
• 200 ml meat broth
• 200 ml dry white wine (Muscatel or Muscavi)
• 2 tsp, heaped honey
• 100 g sobrasada (air-dried, spreadable raw sausage from Mallorca)
• some tomato paste
• 10 m.-sized potatoes
• 1 piece(s) butter
• Milk
• salt and pepper
• olive oil
• Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the pork fillet into 3 pieces and sear briefly on all sides in clarified butter or Biskin, seasoning with salt and pepper. Place the pork fillet pieces in a casserole dish and set aside. Peel and quarter the potatoes and cook in salted water for about 20 minutes. While the potatoes are cooking, dice the onion, heat a little olive oil in a pan, and sauté the onions. Then add the wine, meat broth, sobrasada, and tomato paste. Stir everything over medium heat until the sobrasada is distributed, then add the honey. Season the sauce with salt and pepper and simmer over low heat. The juices from the pork fillet can also be added to the sauce. Place the pork fillet in the oven at 160°C (convection oven) for about 12-15 minutes to finish cooking. When the potatoes are cooked, drain them and mash them with butter and milk. Season with salt, if desired. Bring the sauce back to a boil and thicken with a light sauce thickener. Serve everything on plates and feel like you did at the Moli d’en Pau restaurant in Sineu, Mallorca, where I first ate this dish.