Recipe found on a nutrition website. At the end I forgot to add the cream, cetais super bon ... Ingredients for 6 people: (273Kcal/person) • 800 g of roast pork in the tenderloin • 12 prunes • 1 tablespoon and a half of honey lavender ...

Roast pork with prunes

Recipe found on a nutrition site.

At the end I forgot to add the cream, cetais super bon ... Ingredients for 6 people: (273Kcal/person)
• 800 g of roast pork in the tenderloin
> • 12 prunes
• 1 tablespoon of lavender honey
• 15 cl of dry white wine • 15 cl of water • 2 teaspoons of veal stock powder
• 1 large chopped onion
• 2 tablespoons thick cream 3%
• Thyme
• Salt, pepper
In a casserole, fry the roast on all sides, until it is golden brown. Take it out of the casserole and set aside. Add 1 teaspoon of olive oil to the casserole dish and sauté the chopped onion. Put back the roast. Sprinkle veal stock, mixed, wet with the white wine, then water and add water during cooking if necessary. Add prunes, honey, salt, pepper and sprinkle with thyme.
Simmer over very low heat 35-40 minutes. Remove the roast, then add 2 tablespoons thick cream to the casserole. Heat for a minute, then serve the cut roast, topped with prune sauce.

Ingredients (for 6 people) For cream 1/2 skimmed milk: 50 cl Sugar powder: 100 g Egg (s): 3 Wheat flour: 50 g Vanilla pod (s): 1 piece (s) Liquid cream whole: 20 cl Aroma Orange blossom: 4 drop (s) For the paste Fine salt ......

For the lemon curd Juice of 3 large lemons 50 gr of butter 3 eggs 150 gr of caster sugar 1 c of cornflour 2 sheets of gelatin Soak the gelatin 5 min in cold water 1) Cut the butter into pieces 2) In the bowl of the cook'in add the ......

For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......

800g ground beef 1 tbsp. ground cumin 1 tbsp. paprika 1 tbsp. ground coriander 1 tbsp chopped parsley 2 tbsp olive oil 2 cloves garlic salt, coriander pepper chopped to serve Peel and chop...