Ingredients: 4 persons
1 kg pork loin
20 grams butter
½ bunch thyme
4 bay leaves
Salt and pepper
Pink peppercorn sauce:
1 small onion
3 garlic cloves
2 sprigs of thyme
1 sprig of sage
1 bay leaf
3 to 4 tbsp pink peppercorns
1 cup of champagne
(or white wine)
1 cup of crème fraiche
(or whipping cream)
½ cup of veal stock
1 clove
½ tbsp of honey
Salt and pepper
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