Ingredients
- 180 g d'oignons de printemps
- 60 g d'huile d'olive extra vierge
- 10 g de maïzena
- 50 g vin blanc
- 100 g de bouillon de boeuf liquide
- 1 c. à soupe de moutarde à l'ancienne
- 700 - 800 g de filet de porc
- 2 pincées de sel fin
- 2 pincées de poivre noir, fraîchement moulu
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