Sassella Pork Tenderloin With Onion And Pear Jam

Preparation:

Preparation: Prepare the onion jam, cut them into slices and blanch them for a minute in boiling water, drain them well and put them in a saucepan with 30 g of butter, a spoonful of white wine vinegar, 40 g of sugar and a pinch of salt stir and cook over medium heat for 25 minutes. Peel the pear, divide it into four, place it in a saucepan and cover it with the sassella, cook uncovered for 10 minutes over low heat. Clean the pork tenderloins, finely chop the sage and rosemary, mix them with a pinch of coarse salt and a few crushed peppercorns, sprinkle the pork tenderloins with this mixture, brown them in butter until they brown well, turn off the heat and cover with a lid, let them rest for 10 minutes. Remove the fillets and add the remaining wine from the pears to the cooking juices, leave on the heat for a few moments and then filter the sauce, put the sauce back in the saucepan and stir in the butter, cut the fillets into slices, place a ring of metal and pour the onion jam for two centimeters, arrange a quarter of a finely cut pear on top of the jam, pour the sauce over the fillets.