4 pork fillets
¼ glass olive oil
1 chopped onion
1 glove garlic
1 stick fresh thyme
4-5 large wild mushrooms
1 glass commantaria
3-4 soup spoons honey
Salt – pepper
Clean and remove the fat from pork fillets.
Heat the olive oil in pan and fried slightly the meat.
Add onions, mushrooms and garlic and keep frying.
Remove the excess oil and pure the commantaria.
Add the thyme and the honey and remove the fillets.
Slow cook the sauce until start to be thick and correct the seasoning.
Remove from fire and pass from chinois.
Cut the fillets in slices and serve them with the sauce.