Snapdragons are a treasure for a children's garden+++Jams and preserves: a taste of summer for the winter+++Fruit flies: a summer plague+++Homemade thirst-quenchers for summer+++

... without a diet? Be good to
yourself. more...
Serves 4
Ingredients
Pork tenderloin
White onions
Butter
Sugar
Large pear
Full-bodied red wine
White wine vinegar
Sage
Rosemary
Coarse salt
Pepper
Method
Onion jam: Cut onions into rings and blanche for a few minutes in boiling water, drain well and put in a saucepan with the butter, 1 tablespoon white wine vinegar, sugar and a pinch of salt. Cook over medium heat for 30 minutes until soft and jammy.
Pears: Peel the pears, cut in 4 wedges put them in a saucepan, cover with red wine and simmer over low heat for about 20 min.
Pork fillet: Finely chop the sage and rosemary, mixing them with a pinch of salt and a few grains of crushed pepper, sprinkle the fillets with this mixture, sauté until well done, turn off the heat and cover with a lid. Let them rest for 10 minutes. Remove the fillets and keep warm. Add any liquid from the pears, cook for a few seconds, sieve into another saucepan and stir in the butter. Slice the fillets into strips. On each plate place a metal ring and pour onion jam into it. Arrange a quarter pear and the sliced tenderloin on the plate and finish with the sauce.
By Baita E Salmaso