Pork Steccata With Onion Jam

Preparation:

Preparation: Cut the meat and stick it with carrot sticks and garlic cloves; add salt and pepper and pass it in flour; brown it in a pan with a drop of oil, garlic, apple cider vinegar and rosemary; finish its cooking in the oven. Deglaze the meat left over in the pan with white wine and rosemary; reduce and strain the sauce. Separately, cook the onions gently in a pan with some sugar, obtaining a jam.