Pork Fillet with Caramelized Onions

Today we will see a tasty and easy to prepare second course of meat, with caramelized onions and baked vegetables.

Ingredients for 4 people:

• Pork tenderloin 400g
• Onions 2
• Black Carrots 4
• Tomatoes pachino 8
• Sage 8/10 leaves
• Butter 30g
• Oil evo 10mL
• Rosemary 1 sprig
• Balsamic vinegar 1 tablespoon
• Brown sugar 20g
• Salt and pepper qb

Procedure:

On a wooden chopping board we clean the pork fillet from any adipose or nervous tissue and cut it into 4 equal parts of about 100g.

We wash the carrots, tomatoes and herbs. Cut the carrots lengthwise into 2 or 4 parts depending on the size, peel the onions, cut them in half and then cut them into slices about 2mm thick.

Place the carrots and cherry tomatoes on a baking tray covered with baking paper so that the vegetables do not stick during cooking. With a food brush, brush the vegetables with some evo oil and then scrape some pepper, sprinkle with salt and sugar with a few grains of brown sugar. We can also sprinkle with cinnamon, curry or paprika according to our taste. We bake the vegetables at 180°C, in a hot oven, for about 20 minutes. 

In the meantime, in a non-stick pan, cook the sliced onions, let them wither for a few minutes and then add 20g of brown sugar and a tablespoon of balsamic vinegar and cook for another 5-6 minutes stirring continuously.

Once the vegetables are ready, let's cook the fillet. Put on the heat, over medium heat, in a non-stick pan 30g of butter, a few sage leaves, rosemary and a clove of poached garlic crushed. Let the butter melt and flavour and add 10 mL of evo oil. Add the 4 pork fillets that will have to cook 5-7 minutes per side. Let the first side caramelize well before turning them and finish cooking. Turn off the heat, salt and pepper to taste.

At this point we can plate. Put some carrots, one or more tomatoes in the plate and in the middle the pork tenderloin garnished with caramelized onions.