Pork tenderloin with prune sauce and duck liver. - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Pork tenderloin with prune sauce and duck liver.. Meats, Hot
Ingredients
- Pork tenderloin 0.8 kg
- Duck liver 0.2 kg
- Prunes 0.15 kg
- Fino quinta 0.05 l
- Brown stock 0.5 l
- Garlic, bulb 2.0 ud
- Onion 0.2 kg
- Creamed corn 0.01 kg
- Artichoke 0.5 kg
- Parsley 0.03 g
- Table salt 3.0 g
- Intense olive oil 0.1 l
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