Honey-glazed Noir de Bigorre pork with three-carrot tagliatelle | Taste France Magazine

Ingredients

• 1.00 kg Noir de Bigorre Pork PDO
• 4.00 tbsp Vosges Pine Honey PDO
• 1.00 tsp Piment d'Espelette PDO
• 4.00 tbsp Soy sauce
• 2.00 Tbsp Vallée des Baux-de-Provence Olive Oil PDO
• x 0.50 Bunch cilantro
• Ground pepper
• 1.00 bucnh French Carrots