Porc aux poires (Pork with green peppercorns and pears)

Porc aux poires (Pork with green peppercorns and pears)

4.8 10 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

dried porcini mushroom
10 g
boiling water to soak
200 g
pork fillets (approx. 850 g), trimmed and cut into halves
2
dry sherry
80 g
sweet paprika
2 tsp
Dijon mustard
1 tsp
Beurre Bosc pears trimmed, cored and cut into wedges
2
sea salt
½ tsp
ground black pepper
2 pinches
eschalots (approx. 100 g)
2 - 3
garlic cloves
2
unsalted butter
50 g
fresh thyme leaves only
2 sprigs
green peppercorns in brine, drained and rinsed
20 g
Chicken stock paste (see Tip)
1 tsp
crème fraîche
200 g
fresh chives chopped, to garnish
crusty bread to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 436.2 mg

Protein 55.5 g

Energy 2631.9 kJ / 629.1 kcal

Fat 29.2 g

Fibre 5.3 g

Saturated Fat 15.3 g

Carbohydrates 29.7 g

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