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Porc aux poires (Pork with green peppercorns and pears)
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Ingredients
- 10 g dried porcini mushroom
- 200 g boiling water, to soak
- 2 pork fillets (approx. 850 g), trimmed and cut into halves
- 80 g dry sherry
- 2 tsp sweet paprika
- 1 tsp Dijon mustard
- 2 Beurre Bosc pears, trimmed, cored and cut into wedges
- ½ tsp sea salt
- 2 pinches ground black pepper
- 2 - 3 eschalots (approx. 100 g)
- 2 garlic cloves
- 50 g unsalted butter
- 2 sprigs fresh thyme, leaves only
- 20 g green peppercorns, in brine, drained and rinsed
- 1 tsp Chicken stock paste (see Tip)
- 200 g crème fraîche
- fresh chives, chopped, to garnish
- crusty bread, to serve
- Nutrition
- per 1 portion
- Calories
- 2631.9 kJ / 629.1 kcal
- Protein
- 55.5 g
- Carbohydrates
- 29.7 g
- Fat
- 29.2 g
- Saturated Fat
- 15.3 g
- Fibre
- 5.3 g
- Sodium
- 436.2 mg
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