Mangalica Pork Loin with Honey Onions

For the marinade, peel and chop the garlic. Peel and finely chop the ginger root and coarsely crush the pepper in a mortar. Mix with the remaining ingredients to make a marinade.

Rinse the meat with cold water, pat dry and rub with the marinade. Cover with plastic wrap and let marinate in a cool place for 1 hour.

Heat the oil in a frying pan or fryer and brown the marinated meat well on all sides. Deglaze with the white wine and roast in a preheated oven at 180 °C for about 35 minutes.

For the honey onions, peel the onions and cut them into rings. Remove the seeds from the chili pepper and cut into very fine rings. Pluck the marjoram leaves from the stems and finely chop them together with the rosemary.

Heat the oil in a pan and fry the onions until golden. Add the chili rings and herbs and fry briefly. Now stir in the honey and let it steam for another 2 minutes. Deglaze with the white wine and simmer over low heat until the wine has evaporated.

Slice the mangalica pork loin and place on the plates. Add the honey onions and garnish with the rosemary sprigs.

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