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Roast fillet of pork
Preparation time: 60 minutes
Serves 4
For the pork tenderloin
1 tbsp. oil
1 tsp. salt
Pepper
3 pork fillets (350 g each), ready to
cook
For frying
1 tbsp. oil
For the sauce
500 g shallots
20 g butter
1 tbsp. caster sugar
100 ml white wine
400 ml vegetable stock
2 tbsp. balsamic vinegar
3 tsp. honey
½ tsp. salt
Pepper
1 ½ tsp. cornflour
1 tbsp. water | cold
Accessories
Rack
Glass tray
Food probe
Preparation
Start the Automatic programme or pre-
heat the oven.
Heat the oil in a pan. Sear the pork
fillets all over (approx. 1 minute per
side).
Mix together the oil, salt and pepper;
then coat the pork fillets with it.
Place the pork fillets on the rack and
insert the food probe. Place the rack on
the glass tray and place in the oven.
Cook.
To make the sauce, halve the shallots
lengthways and slice finely. Heat the
butter in a pan. Sweat the shallots in
the butter on a medium heat until they
are lightly browned.
Sprinkle the shallots with the sugar and
caramelise on a low heat. Deglaze with
the wine, vegetable stock and balsamic
vinegar. Simmer on a medium heat for
approx. 30 minutes.
Season the sauce with honey, salt and
pepper to taste. Stir the cornflour into
the water and then add it to the sauce
to aid thickening. Briefly bring back to
the boil.
Settings
Automatic programme
Pork | Fillet of pork | Roast
Programme duration: 45 minutes
Manual
Oven functions: Auto Roast
Temperature: 160 °C
Booster: Off
Pre-heat: On
Crisp function: Off
Duration: 40 minutes
Shelf level: 1
Meat
105
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