Biscuit Of Pork And Pistachios With Ginger Prune Cream

Preparation:

Preparation: Cut the pork tenderloin into bite-size pieces; brown them in a pan with a little oil, rosemary and garlic, dip them in the beaten egg whites and then in the crumbled pistachios; finish cooking them in the oven after placing them on a baking tray lined with greaseproof paper. Finish cooking them for 8 minutes at 180 degrees. Combine the spring onions and 1 drop of water in the meat cooking pan, let them stew, add the chopped dried prunes and the vegetable broth; blend to cream when cooked. Meanwhile peel, boil the potatoes and mash them with a fork; flavor them with fresh grated ginger, oil, salt and pepper. Compose the dish as you like.