800 g pork tenderloin, cut into medallions and tied with a cooking rope4 clementines50 g piece of smoked pork hamgreen part of one leek2 Tbsp of floral honey3 Tbsp of dry white wine40 g pistachios30 g butter1 Tbsp olive oilsale and ground black pepper to taste Finely chop 2/3 of leek and julienne the rest. Cut ham into tiny cubes. … Continue reading Clementine Pork