YIELD: 10 servings 3 3/4 lbs. boneless pork leg or loin salt, as needed pepper, as needed clarified butter or vegetable oil for sautèing, as needed 10 tsps. shallots 8 fl. oz. red wine 8 fl. oz. Port and white wine 20 fl. oz. brown pork stock or demiglace 5 fl. oz. heavy cream 1/2 oz. Dijon mustard 7 oz. small-diced pineapple 1 oz. green peppercorns Trim the pork into noisettes weighing 3 oz. each. When ready to sautè, blot to dry the surface and season with salt and pepper. Heat a sautè ...

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