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Giardino
Breaded tenderloin with tomato and celeriac cane
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Ingredients
Directions
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Preheat the oven to 180ºC. Peel the celeriac and cut into thick slices. Cut the slices into strips into fries and boil the celeriac for about 5 minutes in water with salt. Drain, rinse cold water and pat dry.
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In a deep plate, mix the thyme with the rosemary, cheese, biscuit, salt and pepper. In another deep plate, beat the egg with 1 tablespoon of water.
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Roll the pork tenderloin first through the flour and beat. Then roll through the egg and then through the breading mixture.
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Heat 3 tablespoons of olive oil and fry the pork tenderloins around 2-3 minutes. Place the meat in the roasting tray. Halve the tomatoes and place them around the meat.
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Sprinkle the tomatoes with the rest of the olive oil and the Italian herbs. Put the pork tenderloin in the middle of the oven for 14-16 minutes, depending on the thickness.
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In the meantime, heat the frying oil to 180ºC and fry the celeriac cane golden brown. Drain on kitchen paper and sprinkle with salt.
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Let the meat rest from the oven for about 5 minutes and then cut into slices. Serve with the tomatoes and celeriac straws.
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Nutrition
625Calories
Fat63% DV41g
Protein84% DV42g
Carbs5% DV15g
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