DOCUMENT

146 Serves 4 | Preparation time: 60 minutes Ingredients Preparation For the pork fillet: 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 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: approx. 45 minutes Manual Oven functions: Conventional Heat Temperature: 150–160 °C Core temperature: 60 °C (rare), 66 °C (medium), 75 °C (well-done) Booster: On Pre-heat: On Crisp function: Off Duration: approx. 25–35 minutes (rare), 35–45 minutes (medium), 45–55 minutes (well-done) Shelf level: 1 Roast fillet of pork