🧅 Pork medallions in balsamic onion sauce

4 servings · prep 15 min · cook 35 min

Ingredients

• 700 g pork fillet, in medallions
• 3 onions, sliced
• 80 ml balsamic vinegar
• 250 ml chicken stock
• 1 tbsp honey
• 40 g butter
• 1 sprig rosemary
• Salt, pepper

Method

1. Sweat the onions in butter over low heat for 20 min, covered: they should turn pale and sweet without burning.
2. Add the honey and let it caramelise 3 min uncovered.
3. Pour in the balsamic vinegar and let it almost fully evaporate — that is what takes away its sharpness.
4. Add the stock and rosemary, and reduce by half.
5. In another pan, sear the seasoned medallions 3 min per side.
6. Bring meat and sauce together for 2 min, and serve with parmesan potatoes.

Adapted from Fleisch-Rezepte (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu