This goes well with my Brussel sprouts recipe from yesterday. It is sweet, but with a touch of the Dijon mustard, it gives a special flavor to the filets.
2 large carrots, cut in cubes
1 TBSP sugar
1 TBSP white wine vinegar
1/4 or more cup of vegetable stock
1/2 tsp dijon mustard
1. First brown the meat, remove.
2. add immediately sugar, melt it then add the vinegar.
3. then add carrots, vegetable stock and the mustard, mix, cover and cook for about 10 to 15 minutes.
4. add porc, mix with the garnitures, cover for about 3 minutes and sprinkle with fresh parsley.
So easy is this!