Recipe: Pork Grenadins

1 Start by making the tomato sauce. Blanch the tomatoes then remove the skin (blanch) then cut them into large pieces.

2 Preheat the oven to 180°C (th6)

3 In a Dutch oven, pour a tablespoon of olive oil then add the sliced onion, cover and let sweat for three minutes, then add the large tomato pieces and garlic, sweat for another two minutes and add the tomato paste, a few fresh basil leaves (or dried if you can't find fresh). Salt, pepper with cayenne pepper (lightly). Cook covered at mid-oven gently for 20 minutes.

4 Meanwhile, take a Dutch oven (like Le Creuset), add a little olive oil and butter then when the mixture becomes foamy, place your seasoned pork or veal grenadins (salt and pepper) and cook them gently eight minutes on each side.

5 Rinse your vegetables. In a sauté pan, put the carrots with greens cut in half lengthwise, the small onions, and the turnips, cover with water and salt, add a sugar cube and a drizzle of olive oil.

6 Uncovered, let cook for about 10 minutes (test the carrots).

7 Cooking of snow peas: boil well-salted water, immerse for four minutes then refresh them in ice water and drain.

8 Remove the pork tenderloin and place on a plate, degrease the juice from the Dutch oven, in the remaining juices, add your s