Porc aux poires (Pork with green peppercorns and pears)

Porc aux poires (Pork with green peppercorns and pears)

4.9 7 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

Calories 2631.9 kJ / 629.1 kcal

Fat 29.2 g

Fibre 5.3 g

Saturated Fat 15.3 g

Carbohydrates 29.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

French cuisine: Dinner and sides 12 Recipes
Australia and New Zealand

Thermomix® Everyday Winter 2024 72 Recipes
Australia and New Zealand

You might also like...

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15 min

Chicken with almonds

45 min

Pork fillet with paprika cream sauce and linguine

1 h 20 min

Ossobuco Milanese

3 h 25 min

Lemon pepper chicken with zoodles (Thermomix® Spiralizer, using modes)

30 min

Chicken mole and avocado papaya salsa

25 h

Ossobuco with orange and fennel salad

2 h 45 min

Gruyère and asparagus Dutch baby pancake

50 min

Pork fillet with chilli and coconut relish (Diabetes)

45 min

Lamb rack with roasted ratatouille, garlic green beans and potato gratin

1 h 45 min

Sticky pork belly with jasmine rice

1 h

Steamed snapper with Sicilian caponata

1 h 40 min