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.