Pork fillet with honey and rosemary sauce

Ingredients

• 500g Potatoes (Floury)
• 1 × Red Onion
• 10g Rosemary
• 250g Pork Fillet
• 1 × Broccoli
• 10g Butter
• 8g Honey
• 100ml Milk
• 4g Chicken Stock
• 15ml Balsamic Créme
• 40g Parmesan

Method

1. Fill a large pot and a smaller pot with plenty of hot water, add salt and bring to the boil. Boil some water in the kettle.

2. Peel and quarter the potatoes. Divide the broccoli into small florets. Peel and halve the onion and cut the onion halves into thin strips. Pluck the needles from the rosemary and roughly chop them. Prepare the chicken broth with the chicken stock and 250ml hot water.

3. Cut the pork fillet into 2 and season with salt and pepper.

4. In a large frying pan heat 1 tbsp oil on medium heat, fry the pork fillets for 7 - 8 minutes on each side until they are light pink. Then take it out of the pan and keep in aluminium foil to keep warm.

5. Put the potatoes in the large pot with boiling water and simmer for 12-15 minutes.

6. Again in the frying pan heat 1 tbsp oil over medium heat, fry onion strips and half of the chopped rosemary for 2 - 3 minutes, then deglaze with the prepared chicken stock and let it simmer for approx. 5 minutes. Stir in honey, balsamic cream and butter and season to taste with a little salt and pepper.

7. Put the broccoli florets in the smaller pot with boiling water and simmer for 3-4 minutes.

8. Drain the cooked potatoes into a sieve and put them back into the pot straight away. Add 100 ml milk and grated hard cheese and use a potato masher to make a creamy puree. Season the puree with salt and pepper.

9. Distribute the mashed potatoes on plates. Serve the pork fillets and broccoli next to it. Spread the rosemary and honey sauce on top and enjoy.