Ingredients
450g pork tenderloin
30ml thick honey
30ml tbsp mustard
5ml chopped fresh rosemary
2.5ml chopped fresh thyme
1.5ml whole tropical peppercorns
*fresh rosemary and thyme sprigs, to garnish
potato gratin and cauliflower, to serve

For red onion confit
4 red onions
350ml vegetable stock
15ml red wine vinegar
15ml caster sugar
1 garlic clove, crushed
30ml ruby port
pinch of salt

Methods
1. Pre-heat the oven to 180°C. Trim off any visible fat from the pork. Put the honey, mustard, rosemary and thyme in a small bowl and mix them together as well.
2. Crush the peppercorns using a pestle and mortar. Spread the honey mixture over the pork and sprinkle with the crushed peppercorns. Place a non-stick roasting tin and cook in the pre-heated oven for 35 - 45 minutes.
3. For the red onion confit, slice into rings and put them into a heavy based saucepan.
4. Add the stock, vinegar, sugar and garlic clove to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 15 minutes.
5. Uncover and pour in the port and continue to simmer, stirring occasionally, until the onions are soft and the juices thick and syrupy. Season to taste with salt.
6. Cut the pork into slices and arrange on 4 warmed plates. Serve garnished with rosemary and thyme and accompanied with the red onion confit, potato gratin and cauliflower. Read to serve.