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Pork and maple cream cake iced pina

Source: http://www.recettes.qc.ca/

2 pork tenderloins

1 / 2 cup (75 g) shallots (I put only one)

2 tbsp (30 mL) white wine

2 tbsp (30 mL) maple syrup

1 cup (250 ml) chicken broth

1 tbsp (15 mL) grainy mustard

1 / 2 cup (125 mL) cream 15% rural

FarineBeurre pepper Preheat oven to 300 ° F (150 C).

Cut the fillets into strips about 1 / 2 inch (1 cm). Press the strips by hand and enfariner.Faites them back in a little olive oil, and réserver.Ensuite, melt a little butter in a saucepan. Soften échalotes.Ajouter mustard and chicken broth. Simmer and let reduce for 5 minutes.Ajouter maple syrup and wine and reduce for 5 blanc.Mijoter minutes.Ajouter cream and pepper. Let thicken. (You can thicken the sauce with cornstarch diluted in water to desired consistency.) Pour the sauce over the meat and cook at 350F (180C) about 25 minutes.