Pork fillets braised in a creamy onion sauce

Sear whole pork fillets with the bay leaves, thyme, pink peppercorns and white wine.

Slow cook them in a creamy onion sauce.

Tie parchment paper tightly over the top so all the moisture stays in through the slow braise and the meat juices meld into the sauce.

Slice the meat and serve it with a confetti of small-diced yellow pepper, green zucchini and tomato.