This is an impressive dish that is not only very easy to make but delicious to boot!
Tasty and easy enough for a family meal and impressive and delicious enough for company. NO matter who you serve it to, they will think you slaved all day to prepare it.
Deliciously moist pork fillet with a scrummy cheesy crust, served alongside of sweet yet savoury red onions cooked in Balsamic vinegar . . . nobody needs to know how quick it was to prepare, or how simple.
Let them think you worked really hard over it all. The truth can be our little secret.
A tasty mash is the perfect accompaniment. Natch! (Stir some whole grain mustard and garlic into the mash for a really yummy side dish!)
*Sticky Pork Fillet with Balsamic Onions*
Tender and moisted roast pork tenderloin in a sage and cheese crust, served up with some delicious balsamic red onions.
For the Pork:
2 X 400g pieces of pork tenderloin filet (about 14 ounces each)
(Each in one long piece)
3 TBS extra virgin olive oil
150g of pecorino cheese, finely grated
a small bunch of fresh sage leaves, finely chopped
For the onions:
2 TBS olive oil
6 red onions, peel and thinly slice
80ml of best quality Balsamic vinegar (1/3 cup)
40 to 50 ml of water (about 1/4 cup)
salt and black pepper to taste
Preheat the oven to 200*C/ 400*F/ gas mark 6. Have a roasting tin ready. Brush the pork filets all over with one TBS of the olive oil. Season to taste with a bit of black pepper. Sprinkle the sage over all and pat it onto the meat. Place the grated cheese on a large sheet of cling film and roll the pork filets in it, coating them well, and patting the cheese on until it adheres. Place on the roasting tin. Drizzle with the remaining oil. Roast in the preheated oven for 30 minutes. The pork should be cooked through and the crust golden brown. Let rest in a warm place for about 10 minutes before serving.
Heat the olive oil in a large skillet. Add the onions and cook, stirring occasionally over medium heat for 3 to 4 minutes until they are light golden and beginning to soften. Add the vinegar and the water. Cook slowly for about ten minutes, until the onions are soft and sticky. Season to taste with some salt and pepper.