*Sticky Pork Fillet with Balsamic Onions*
Serves 4

Tender and moisted roast pork tenderloin in a sage and cheese crust, served up with some delicious balsamic red onions.

For the Pork:
2 X 400g pieces of pork tenderloin filet (about 14 ounces each)
(Each in one long piece)
3 TBS extra virgin olive oil
150g of pecorino cheese, finely grated
a small bunch of fresh sage leaves, finely chopped
Black pepper

For the onions:
2 TBS olive oil
6 red onions, peel and thinly slice
80ml of best quality Balsamic vinegar (1/3 cup)
40 to 50 ml of water (about 1/4 cup)
salt and black pepper to taste

Preheat the oven to 200*C/ 400*F/ gas mark 6.  Have a roasting tin ready. Brush the pork filets all over with one TBS of the olive oil.  Season to taste with a bit of black pepper.  Sprinkle the sage over all and pat it onto the meat.  Place the grated cheese on a large sheet of cling film and roll the pork filets in it, coating them well, and patting the cheese on until it adheres.  Place on the roasting tin.  Drizzle with the remaining oil.  Roast in the preheated oven for 30 minutes.  The pork should be cooked through and the crust golden brown.  Let rest in a warm place for about 10 minutes before serving.

Heat the olive oil in a large skillet.  Add the onions and cook, stirring occasionally over medium heat for 3 to 4 minutes until they are light golden and beginning to soften.  Add the vinegar and the water.  Cook slowly for about ten minutes, until the onions are soft and sticky.  Season to taste with some salt and pepper.