Add the stock, red wine and honey and reduce until ⅔ is left.
Slice the pork into steaks and season with salt and pepper.
Cook the meat on side until coloured all over and flip to cook the other side.
Add the meat to the reduced sauce to finish cooking.
Add the rosemary and taste for seasoning.
Serve the pork and the sauce with roasted potatoes and ratatouille.
Stuff to know
Do not let the sauce catch when reducing. Use the stock you prefer: pork, beef or vegetable. Reduce the sauce until it coats the back of a spoon. Replace the rosemary by sage.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/pork-loin-steaks-with-rosemary-and-honey/