Caramelized onions, a tangy sauce and tender pork make a savory masterpiece.
4 fillets pork loin
40 grams butter
1 tablespoon vinegar
100 milliliters white wine
150 milliliters water
50 grams pickles
1 tablespoon flour
1 teaspoon bouillon granules
1 1/2 tablespoon mustard
Slice onions thinly and set aside.
Salt and pepper the pork fillets and cook in a skillet with some butter.
Cook both sides until the meat is cooked through. Transfer meat to a plate.
In the same skillet, add in onions and saute until caramelized. Add in flour and continue cooking until it forms a nice paste.
Add in vinegar, white wine, water and bouillon and cook until the alcohol has evaporated. When mixture has thickened, add in pickles and mustard.
Serve the pork fillets with the sauce and chopped parsley.