Ingredients
- 6 6-ounce pork tenderloin cuts
- all-purpose flour
- salt
- pepper
- clarified butter or olive oil
- 6 Anjou pears, peeled and cored
- water, enough to cover pears
- 1⁄4 cup lemon juice
- 1 cinnamon stick
- 2 1⁄2 pounds Idaho potatoes, peeled
- 1 egg
- 2 tablespoons butter
- 1⁄2 tablespoon nutmeg
- Parmesan cheese to taste
- 1 48-ounce can veal stock
- 1 teaspoon tomato paste
- 1 ounce chocolate
- 1 ounce Madeira wine (dry)
- about 5 Brussels sprouts per person
- about 3 garlic cloves per person (peeled, left whole)
- olive oil
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