About this recipe:Pork fillet is coated with a mashed mixture of pear, garlic, oil, white wine and rosemary, before being topped with sweet and mild onions and baked to perfection. Serve with roasted potatoes and a side of vegetables.
1 ripe pear, cored and coarsely chopped
1 clove garlic, pressed
175ml extra-virgin olive oil
125ml dry white wine
1/2 teaspoon finely chopped fresh rosemary
1 (675g) pork fillet, cut in half
1 teaspoon sea salt
1 teaspoon ground mixed peppercorns
5 pearl onions, peeled and chopped
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Mash together soft pear, garlic, olive oil, white wine and rosemary. Season pork with salt and pepper and place into a 25x25cm or similar sized glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with foil.
Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 71 degrees C when taken with a meat thermometer.
Pearl onions are mild and sweet. If these are unavailable, use any mild and sweet onion or small shallots.