Pork fillet with pear and rosemary

Name: pork fillet with pear and rosemary
Total time: 30 min
Yield: 6
Ingredients: 1 kilogram sticking potato; 5 tablespoon olive oil; 750 gram pork fillet; 2 onion; 3 clove garlic; 200 gram lean smoked bacon; 5 pear; 2 tablespoon honey; 1 tablespoon fresh rosemary; 1 teaspoon dried rosemary; 100 milliliters White wine; 100 milliliters Apple juice; 150 milliliters Meat bouillon

Ingredients

Directions

Preheat the oven to 170 ° C. Drizzle the potato wedges with half of the olive oil and sprinkle with salt. Put them in an oven dish and put in the middle of the oven.
Sprinkle the pork fillet with salt and pepper. Heat the rest of the oil in a frying pan and fry the pork fillet lightly brown in 1-2 minutes. Place the meat in a second oven dish.
Fry the onions and the garlic in the shortening. Add the bacon strips and fry them briefly. Spoon the onions, bacon and pears into the meat. Divide the honey and sprinkle with the rosemary.
Add the wine and stock to the shortening and cook for about 2 minutes. Pour the liquid over the meat in the oven dish and put the meat in the oven for about 20 minutes next to the potatoes.
Serve the pork fillet with the roasted potatoes. Tasty with carrots, stewed with a bit of honey.