Honey-glazed Noir de Bigorre pork with three-carrot tagliatelle | Taste France Magazine
An oven-baked recipe featuring a tender and decadent type of pork.
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Ingredients
- 1 kg Noir de Bigorre Pork PDO
- 4 tbsp Vosges Pine Honey PDO
- 1 tsp Piment d'Espelette PDO
- 4 tbsp Soy sauce
- 2 Tbsp Vallée des Baux-de-Provence Olive Oil PDO
- x 0.50 Bunch cilantro
- Ground pepper
- 1 bucnh French Carrots
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